Double Banana Pancakes (16 servings) 1 cup all-purpose flour 1 and 3/4 teaspoons baking powder 3/4 teaspoon salt 1 Tablespoon sugar 2 large ripe bananas 3/4 cup soy milk 2 large eggs 2 teaspoons vegetable oil For The Topping: 1 Tablespoon unsalted butter 2 large ripe bananas - sliced freshly grated nutmeg 3/4 cup warm maple syrup TO PREPARE PANCAKES: In a large mixing bowl, sift together flour, baking powder, salt and sugar. Mix to blend. Set aside. Puree bananas in a food processor, fitted with a metal blade to a smooth, liquid consistency. Transfer puree to a mixing bowl. Add milk, eggs and oil. whisk to blend well. Add dry ingredients - whisking to incorporate. Preheat oven to 250 degrees Fahrenheit. Heat a griddle. Add butter to bottom of pan. When butter is hot, ladle 2 Tablespoons of batter onto griddle, cooking until the tops of the pancake bubble and the underside is brown (2 or 3 minutes). Turn and cook other side until golden brown - about 2 minutes more. Transfer to a baking sheet. Continue until all the batter has been used. TO PREPARE TOPPING: Heat butter in a large skillet. When hot, add sliced bananas - saute, stirring constantly until bananas are warm, about 1 minute. To serve: Arrange 4 pancakes on each of 4 dinner plates - top with sauteed bananas - grated nutmeg and warm maple syrup. For banana lovers, this recipe provides a double shot with bananas in the batter and bananas in the topping. Mr Breakfast would like to thank janeboo for this recipe. Recipe number 606. Submitted 9/14/2002.