Double Banana Pancakes
TO PREPARE PANCAKES:
- 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
In a large mixing bowl, sift together flour,
baking powder, salt and sugar. Mix to blend.
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.