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Banana Pancakes

Favorite Sunday brunch item at Mary Sue Milliken's Border Grill restaurant in Los Angeles. Better if batter sits overnight. You can also use strawberries or blueberries, or serve with maple syrup.

Courses: Breakfast, Brunch, Dessert
Serves: 4 people

Recipe Ingredients

1 1/2 cups 93g / 3.3ozAll-purpose flour
1 tablespoon 15mlSugar
1/2 teaspoon 2.5mlSalt
1 teaspoon 5mlBaking soda
1 teaspoon 5mlBaking powder
1 teaspoon 5mlEgg (large)
1 cup 237mlButtermilk
1/4 cup 59mlWhole milk
1 tablespoon 15mlMelted unsalted butter
3 tablespoons 45mlUnsalted butter
3   Ripe bananas - cut 1/3" slices
  Coconut Syrup - see * Note

Recipe Instructions

Sift together the flour, sugar, salt, baking soda and baking powder. In a large bowl, whisk together the egg, buttermilk, milk and melted butter. Add the dry ingredients. Stir until the flour disappears, being careful not to overbeat the batter. Preheat the oven to 200 degrees.

Melt 1/2 tablespoon of the butter in a large cast-iron skillet over medium heat. Ladle about 1/4 cup of batter into the pan for each pancake. Immediately press 4 or 5 banana slices into each, so the batter oozes slightly over the fruit.

Cook until bubbles appear and then flip and cook on the other side, about 3 minutes total. Transfer the pancakes to a platter and keep warm in the oven while you cook the remaining batches, adding butter to the pan as needed. Serve hot with warm Coconut Syrup.

Hints

Note: See the "Coconut Syrup" recipe which is included in this collection.


Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6346 broadcast 12-16 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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