Monday, June 23, 2008

Strawberry Banana Pancakes

Best pancakes Ryan or I have ever had! I made these awhile ago (then again this weekend) thanks to his suggestion that I use up some almost-past-their-prime berries we had... wowsa! Very yummy. The first time, I just used this banana pancake recipe, adding chopped up berries at the end. This weekend I healthied it up a bit by using Canola instead of butter and half whole wheat flour - still just as yummy!
Recipe - Revised (based on wm sonoma recipe)
6 tablespoons canola oil
1 1/2 cups all-purpose flour (half whole wheat)
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 small, very ripe banana, peeled and mashed
1 cup milk
2 eggs
1/2 teaspoon vanilla extract
1/2 pint of strawberries, cleaned hulled and chopped
Maple syrup for serving

Heat skillet over medium with a little butter to coat. (just used spray)
Combine all ingredients and beat until just combined (few lumps remaining). Pour using a 1/4 cup measuring cup for consistency onto pan. When the edges start to set and there are bubbles popping through, flip the pancake. Finish cooking and serve. Repeat until all are done.
TIP: separate the eggs and beat the whites a bit before adding to batter - it helps a bit to make the pancakes fluffy!
Serve with syrup.

1 comment:

That Girl said...

I love banana pancakes because they're not an overpowering banana flavor. I also love the thicker consistency they give the batter.