recipes
Banana Pancakes
Makes about 14 pancakes
Banana Pancakes
Makes about 14 pancakes
These pancakes lean on the sweet side--fitting for that special Sunday brunch, plus kids will love them.
Nutritional information per serving (2 pancakes): Calories 288 (26% from fat)
Carb 47g
pro. 7g
fat 9g
sat. fat 5g
Chol 74mg
sod. 350mg
calc. 93mg
fiber 1gVegetarian
Carb 47g
pro. 7g
fat 9g
sat. fat 5g
Chol 74mg
sod. 350mg
calc. 93mg
fiber 1gVegetarian
Ingrédients
- 1¾ cups unbleached, all-purpose flour
- ¼ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon table salt
- ¼ teaspoon ground cinnamon
- 1½ cups buttermilk
- 2 large eggs
- ¾ teaspoon pure vanilla extract
- 2 ripe bananas (½ mashed, 1½ cut into thin slices) divided
- ¼ cup unsalted butter, melted
- Unsalted butter for cooking
Preparation
- 1. In a separate bowl, add 1¾ cup flour, ¼ cup each granulated and light brown sugar, teaspoon baking soda, ½ teaspoon baking powder and ¼ teaspoon each salt and cinnamon. Stir together.
- 2. Insert the Metal Chopping Blade. Add 1½ cups buttermilk, 2 large eggs, ¾ teaspoon vanilla extract and a mashed, half banana. Secure the Cooking Lid.
- 3. The processor is set to blend for 1 minute on Speed 6. After 30 seconds, slowly pour ¼ cup melted butter through the feed tube to incorporate.
- 4. Add the reserved dry ingredients and Pulse to incorporate, about 4 times. Scrape the bowl.
- 5. The processor is set for 10 seconds on Speed 10 to incorporate.
- 6. Place a griddle or large nonstick skillet over medium heat. Once preheated, melt a small amount of butter to just coat the pan.
- 7. Drop batter evenly into the pan using a ¼-cup measure. Place 2 to 3 banana slices on each pancake.
- 8. Cook pancakes until bubbles form, about 2 minutes; flip and cook until done, about 1 to 2 minutes longer. Repeat with remaining batter.
