recipes
Banana Pancakes
Makes about 14 pancakes
Banana Pancakes
Makes about 14 pancakes
These pancakes lean on the sweet side perfect for that special Sunday brunch, plus the kids will love them.
Nutritional Information per serving (2 pancakes):Calories 199 (34% from fat)
carb. 27g
pro. 6g fat 8g
sat. fat 4g
chol. 71mg
sod. 306mg calc. 81mg
fiber 1g
carb. 27g
pro. 6g fat 8g
sat. fat 4g
chol. 71mg
sod. 306mg calc. 81mg
fiber 1g
Ingredients
- 1¾cups unbleached, all-purpose flour
- ¼cup granulated sugar
- ¼cup light brown sugar, packed
- 1teaspoon baking soda
- ½teaspoon baking powder
- ¼teaspoon table salt
- ¼teaspoon ground cinnamon
- 1½cups buttermilk
- 2large eggs
- ¾teaspoon pure vanilla extract
- 2ripe bananas (½ mashed, 1½
- cut into thin slices) divided
- ¼cup unsalted butter, melted
- Unsalted butter to coat pan
Preparation
- 1. Stir the flour, granulated and light
- brown sugars, baking soda, baking
- powder, salt and cinnamon together in
- a small mixing bowl. Reserve.
- 2. Put the buttermilk, eggs, vanilla
- extract and mashed, ripe banana into
- a separate large mixing bowl. Whisk
- together until well blended.
- 3. Stir in the melted butter. And then
- gently stir in the reserved dry
- ingredients until just incorporated.
- 4. Assemble the Cuisinart® Stack5® to
- 350°F.
- 5. Once preheated, melt a small amount
- of butter to just coat the baking pan.
- 6. Drop batter evenly into the baking pan
- using a ¼-cup measure. Place 2 to 3
- banana slices on each pancake. Cook
- pancakes until bubbles form, about
- 2 minutes; flip and cook until done,
- about 1 to 2 minutes longer. Repeat
- with remaining batter.
- 7. Transfer to warm plates for serving.
- As you finish each round of pancakes, you can keep them warm on a wire rack
- placed on a baking sheet inside a low
- oven (200°F).
