5 Spot Banana Pancakes
Updated: January 7, 2009
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
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