Banana Pancakes

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	All-purpose flour
1 tablespoon	15ml	Sugar
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Baking soda
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Egg (large)
1 cup	237ml	Buttermilk
1/4 cup	59ml	Whole milk
1 tablespoon	15ml	Melted unsalted butter
3 tablespoons	45ml	Unsalted butter
3		Ripe bananas - cut 1/3" slices
		Coconut Syrup - see * Note

Recipe Instructions

Sift together the flour, sugar, salt, baking soda and baking powder. In a large bowl, whisk together the egg, buttermilk, milk and melted butter. Add the dry ingredients. Stir until the flour disappears, being careful not to overbeat the batter. Preheat the oven to 200 degrees.

Melt 1/2 tablespoon of the butter in a large cast-iron skillet over medium heat. Ladle about 1/4 cup of batter into the pan for each pancake. Immediately press 4 or 5 banana slices into each, so the batter oozes slightly over the fruit.

Cook until bubbles appear and then flip and cook on the other side, about 3 minutes total. Transfer the pancakes to a platter and keep warm in the oven while you cook the remaining batches, adding butter to the pan as needed. Serve hot with warm Coconut Syrup.

Hints

Note: See the "Coconut Syrup" recipe which is included in this collection.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6346 broadcast 12-16 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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