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Title: Banana Pancakes Categories: Polkadot, Lisa, Low-fat/cal, Fruits, Breakfast Yield: 3 Servings 1 c All-purpose flour 1 tb Sugar 1 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt 1 1/4 c Low-fat buttermilk 1 tb Vegetable oil 1/2 ts Vanilla extract 1 Egg 1 1/2 c Chopped ripe banana 3 tb Chopped pecans, toasted Cinnamon-Rum Syrup Combine first 5 ingredients in a large bowl; stir well. Combine buttermilk, oil, vanilla, and egg in a small bowl; stir well. Add to flour mixture, stirring until smooth. Fold in banana. Spoon about 1/3 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with Cinnamon-Rum Syrup, and sprinkle with pecans. Yield: 9 pancakes (serving size: 3 pancakes, 1 tb pecans, and 4 ts syrup). CALORIES 433 (31% from fat); PROTEIN 11.6g; FAT 13.7g (sat 3.1g, mono 5.2g, poly 3.9g); CARB 67.4g; FIBER 3.8g; CHOL 74mg; IRON 2.8mg; SODIUM 492mg; CALC 239mg Source: Cooking Light, November 1995, "The Coolest Hot Cakes Ever" This was prety much a dismal failure, but I don't think it was because of the recipe. They do desrve another try, so I am posting them here. I had never made pancakes before, so there was a little problem with that, and the bananas appeared to be *too* ripe (they were orange-ish and hard instead of mushy...). * From the Polka Dot Cottage, 1-201-822-3627, NJ's BBS for Homemakers! Posted by LISA on 10-17-95 Posted to MC-Recipe Digest V1 #709 by Lisa Clarke 97 |