Calling all husbands and kids: these Banana Bread Pancakes are perfect for Mother’s Day!
Banana Bread Pancakes
2017-02-16 04:17:02
Yields 10
Ingredients
- 2 3⁄4 cups self-rising flour
- 1⁄3 cup sugar
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 2 cups whole buttermilk
- 1 cup mashed banana
- 2 large eggs
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil
- Pineapple-Pecan Syrup (recipe follows)
Instructions
- In a large bowl, stir together flour, sugar, cinnamon, and nutmeg. In a medium bowl, stir together buttermilk, banana, eggs, melted butter, and vanilla. Pour over flour mixture, stirring just until combined (batter will be slightly lumpy).
- Brush a large nonstick skillet or griddle with oil; heat over medium heat. For each pancake, spoon approximately 1⁄2 cup batter in prepared skillet or griddle, spacing 1 inch apart. Cook until bubbles appear on surface and bottoms are golden brown, 2 to 3 minutes. Flip pancakes; cook until bottoms are golden brown, 2 to 3 minutes more. Serve with Pineapple-Pecan Syrup.
Taste of the South https://tasteofthesouthmagazine.com/
Pineapple-Pecan Syrup
2017-02-16 04:17:29
Ingredients
- 11⁄2 cups firmly packed dark brown sugar
- 1 cup water
- 3 tablespoons dark corn syrup
- 11⁄2 tablespoons unsalted butter
- 1⁄4 teaspoon salt
- 11⁄2 cups chopped fresh pineapple
- 1⁄2 cup chopped toasted pecans
- 2 teaspoons fresh lemon juice
Instructions
- In a large saucepan, combine brown sugar, 1 cup water, corn syrup, butter, and salt. Bring to a boil over medium-high heat. Cook, stirring occasionally, until mixture begins to thicken, approximately 8 minutes. Remove from heat. Stir in pineapple, pecans, and lemon juice.
Taste of the South https://tasteofthesouthmagazine.com/
Find more great recipes like this one in Taste of the South’s January/February 2017 issue!
