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5 Spot Banana Pancakes





Yields
Makes 12 pancakes; 4 to 6 servings

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.

5 Spot Banana Pancakes




Victor Protasio

 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
Step 1
1

In a bowl, mix all-purpose flour, whole-wheat flour, baking powder, baking soda, sugar, and salt.

Step 2
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.

Step 3
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.

Step 4
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.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 209Calories from Fat 33
% Daily Value *
Total Fat 7.6g12%

Saturated Fat 4.3g22%
Cholesterol 53mg18%
Sodium 488mg21%
Total Carbohydrate 30g10%

Dietary Fiber 2g8%
Protein 6.1g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.