Banana Cinnamon Pancakes Recipe
Summary
Preparation Time25 MinCooking Time15 Min
Ready In40 MinDifficulty LevelVery Easy
Health IndexAverageServings8
Interest GroupQuick
Ingredients
| All-purpose flour - 1 cup | ||
| Baking powder | 1 1/4 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Salt - a pinch | ||
| Milk | 1 Cup (16 tbs) | |
| Light brown sugar | 1/4 Cup (16 tbs) | |
| Corn oil | 3 Tablespoon | |
| Large egg - 1 | ||
| Pure vanilla extract | 1 Teaspoon | |
| Ripe bananas - 1 cup, mashed ( or 2 to 3 bananas) | ||
| Butter - 1 tablespoon, unsalted, melted | ||
| Maple syrup | 3/4 Cup (16 tbs) (FOR THE Butter Rum Sauce) | |
| Butter | 2 Tablespoon (FOR THE Butter Rum Sauce) | |
| Dark rum | 2 Tablespoon (FOR THE Butter Rum Sauce) | |
Directions
MAKING
1) Take a large bowl and mix together dry ingredients in it.
2) In a separate bowl, blend together milk, sugar, 2 tablespoons of oil, egg, and vanilla extract.
3) Stir this with the dry ingredients until the mixture is almost smooth.
4) Add in bananas and keep aside the batter for 20 minutes, loosely covered.
5) In a small ramekin, mix together melted butter with the remaining tablespoon oil.
6) In a nonstick skillet, over medium heat, heat a scant teaspoon of the butter and oil mixture and pour in 1/4 cup batter for each pancake.
7) Cook the pancake for about 1 minute until small bubbles form on the top.
8) Toss over the pancake and then cook for 30 to 45 seconds more.
9) Make more pancakes with rest of the batter, adding in more of the butter and oil mixture, if necessary.
FINALIZING
10) For the Butter Rum Sauce, take a small saucepan and mix together all ingredients in it.
11) Heat the mixture over moderate heat until butter melts.
SERVING
12) Serve the pancakes warm at once with butter rum sauce.
1) Take a large bowl and mix together dry ingredients in it.
2) In a separate bowl, blend together milk, sugar, 2 tablespoons of oil, egg, and vanilla extract.
3) Stir this with the dry ingredients until the mixture is almost smooth.
4) Add in bananas and keep aside the batter for 20 minutes, loosely covered.
5) In a small ramekin, mix together melted butter with the remaining tablespoon oil.
6) In a nonstick skillet, over medium heat, heat a scant teaspoon of the butter and oil mixture and pour in 1/4 cup batter for each pancake.
7) Cook the pancake for about 1 minute until small bubbles form on the top.
8) Toss over the pancake and then cook for 30 to 45 seconds more.
9) Make more pancakes with rest of the batter, adding in more of the butter and oil mixture, if necessary.
FINALIZING
10) For the Butter Rum Sauce, take a small saucepan and mix together all ingredients in it.
11) Heat the mixture over moderate heat until butter melts.
SERVING
12) Serve the pancakes warm at once with butter rum sauce.
Chef
