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Recipe: 5 Spot Banana Pancakes
Similar Categories: Spot, Banana, Pancakes
3/4 cup all-purpose flour
6 tablespoons whole-wheat flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 large egg
1 1/2 cups buttermilk
About 3 tablespoons melted butter or margarine
2 ripe bananas (3/4 to 1 lb. total), peeled and thinly sliced
In a bowl, mix all-purpose flour, whole-wheat flour, baking powder, b
aking soda, sugar, and salt.
In another bowl, whisk to blend eggs, buttermilk, and 3 tablespoons b
utter. Add to dry ingredients and stir just until batter is evenly moistene
d.
Ladle batter, 1/4 cup at a time, onto a lightly buttered medium-hot (
350) griddle or lightly buttered 10- to 12-inch nonstick frying pan (or
use 2 pans at the same time) over medium heat. Scatter 3 to 5 banana slices
onto each pancake and cook until edges of the cake look dry, 3 to 4 minute
s. Turn with a wide spatula and cook until browned on the bottom, 3 or 4 mi
nutes longer.
Serve pancakes immediately, or place in a single layer on baking shee
ts and keep warm in a 200 regular or convection oven until all are cooke
d.
Yield: Makes 12 pancakes; 4 to 6 servings
6 tablespoons whole-wheat flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 large egg
1 1/2 cups buttermilk
About 3 tablespoons melted butter or margarine
2 ripe bananas (3/4 to 1 lb. total), peeled and thinly sliced
In a bowl, mix all-purpose flour, whole-wheat flour, baking powder, b
aking soda, sugar, and salt.
In another bowl, whisk to blend eggs, buttermilk, and 3 tablespoons b
utter. Add to dry ingredients and stir just until batter is evenly moistene
d.
Ladle batter, 1/4 cup at a time, onto a lightly buttered medium-hot (
350) griddle or lightly buttered 10- to 12-inch nonstick frying pan (or
use 2 pans at the same time) over medium heat. Scatter 3 to 5 banana slices
onto each pancake and cook until edges of the cake look dry, 3 to 4 minute
s. Turn with a wide spatula and cook until browned on the bottom, 3 or 4 mi
nutes longer.
Serve pancakes immediately, or place in a single layer on baking shee
ts and keep warm in a 200 regular or convection oven until all are cooke
d.
Yield: Makes 12 pancakes; 4 to 6 servings
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