5 Spot Banana Pancakes

5 Spot Banana Pancakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • # ¾ cup all-purpose flour

  • # 6 tablespoons whole-wheat flour

  • # 1¼ teaspoons baking powder

  • # ¾ teaspoon baking soda

  • # 1½ teaspoons sugar

  • # ¼ teaspoon salt

  • # 1 large egg

  • # 1½ cups buttermilk

  • # About 3 tablespoons melted butter or margarine

  • # 2 ripe bananas (¾ to 1 lb. total), peeled and thinly sliced

Directions

* 1. In a bowl, mix all-purpose flour, whole-wheat flour, baking powder, baking soda, sugar, and salt. * 2. In another bowl, whisk to blend eggs, buttermilk, and 3 tablespoons butter. Add to dry ingredients and stir just until batter is evenly moistened. * 3. Ladle batter, 1/4 cup at a time, onto a lightly buttered medium-hot (350°) griddle or lightly buttered 10- to 12-inch nonstick frying pan (or use 2 pans at the same time) over medium heat. Scatter 3 to 5 banana slices onto each pancake and cook until edges of the cake look dry, 3 to 4 minutes. Turn with a wide spatula and cook until browned on the bottom, 3 or 4 minutes longer. * 4. Serve pancakes immediately, or place in a single layer on baking sheets and keep warm in a 200° regular or convection oven until all are cooked.


Nutrition

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