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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Banana Pancakes

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Banana Pancakes Empty Banana Pancakes

    Post by Lobo Thu 25 Feb 2016, 10:06 pm

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    Banana Pancakes
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    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Servings: 4
    Eat a big stack of these pancakes for breakfast! When making the pancake batter, be sure to use a ripe banana, as it will be easy to mash.






    • 1K+

    Ingredients:


    • 6 tablespoons (3/4 stick) unsalted butter
    • 1 1/2 cups all-purpose flour
    • 2 tablespoons sugar
    • 2 1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1 small, very ripe banana, peeled
    • 1 cup milk
    • 2 eggs
    • 1/2 teaspoon vanilla extract
    • Maple syrup for serving
    • Sliced bananas for serving

    Directions:

    Be sure an adult is nearby to help.

    Cut the butter into 3 equal pieces. Put 2 of the butter pieces in a small saucepan and set the remaining piece aside. Set the pan over medium heat and stir with a wooden spoon until melted, 1 to 2 minutes. Using a pot holder, remove the pan from the heat and set it aside to cool.

    In a bowl, combine the flour, sugar, baking powder and salt. Mix with a fork until well blended.

    Put the banana in a small bowl. Mash with a fork until almost smooth. Add the milk, eggs and vanilla and stir with the fork until well blended. Pour the banana mixture and the melted butter into the flour mixture. Mix gently with a rubber spatula until the batter is just blended. The batter should still be a little bit lumpy.

    Put a griddle over medium heat until hot. To test if the griddle is hot enough, flick a drop of water onto it. It is ready if the drop dances quickly and evaporates. Put half of the remaining butter onto the griddle and spread it with a metal spatula. Drop the batter by 1/4 cupfuls onto the griddle, spacing them about 3 inches apart.

    Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Carefully slide the metal spatula under each pancake and turn it over. Cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.

    Repeat with the remaining batter. Serve the pancakes while still hot with maple syrup and sliced bananas. Makes twelve 4-inch pancakes.

    Adapted from Williams-Sonoma The Kid's Cookbook, by Abigail Johnson Dodge (Time-Life Books, 2000).
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