5 Spot Banana Pancakes

PREP AND COOK TIME About 30 minutes NOTES If desired, sprinkle about 1 teaspoon chopped pecans on each pancake after adding banana slices. Serve pancakes with butter and warm maple syrup or a dusting of cinnamon-sugar. MAKES 12 pancakes; 4 to 6 servings INGREDIENTS +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 DIRECTIONS 1. In a bowl, mix all-purpose flour, whole-wheat flour, baking powder, baking soda, sugar, and salt. 2. In another bowl, whisk to blend eggs, buttermilk, and 3 tablespoons butter. Add to dry ingredients and stir just until batter is evenly moistened. 3. 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 minutes. Turn with a wide spatula and cook until browned on the bottom, 3 or 4 minutes longer. 4. Serve pancakes immediately, or place in a single layer on baking sheets and keep warm in a 200° regular or convection oven until all are cooked. DIETARY INFORMATION Per serving: 209 cal., 33% (68 cal.) from fat; 6.1 g protein; 7.6 g fat (4.3 g sat.); 30 g carbo (2 g fiber); 488 mg sodium; 53 mg chol. Copyright 2001 Sunset Publishing Corporation For more recipes from Sunset Magazine, click here: