Thursday, November 17, 2005

 

Buttermilk Banana Pancakes

By adding the bananas to the cooking pancakes (rather than in the batter), they get nicely caramelized in the pan, for an extra touch of sweetness. They hardly need any syrup, though they're spectacular with a dash of coconut syrup! The recipe comes from Family Circle Weight Loss Secrets.

Ingredients:
1 c. flour
1-1/4 t. baking powder
1/4 t. salt
1-1/4 c. lowfat buttermilk
1 T. light brown sugar
2 egg whites
1 T. butter, melted
1 t. vanilla
3 bananas, sliced 1/4-inch thick

Step-by-step:
1. Stir together flour, baking powder, and salt. Make a well in the center of the mixture.


2. Whisk together buttermilk, brown sugar, egg whites, butter, and vanilla. Pour mixture into well in flour mixture. Mix until just combined; batter will be slightly lumpy. Cover bowl with plastic wrap. Let stand for 1 hour or overnight.

3. Spray a nonstick skillet with cooking spray. Preheat over medium-high heat. For each pancake, pour 3 tablespoons batter onto skillet. When bubbles first appear on batter surface, top with some banana slices. Cook until bubbles cover the surface, then flip pancakes and cook 1 minute. Repeat with remaining batter.

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