vanilla and banana pancakes

(1 rating)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

A little different type of pancake.

(1 rating)

Ingredients For vanilla and banana pancakes

  • vanilla maple butter:
  • 1/4 pound unsalted butter, softened, one stick
  • 1 1/2 teaspoon vanilla extract
  • 2 tablespoons powdered sugar
  • 3 teaspoons pure maple syrup
  • pancakes:
  • two bananas
  • 1 teaspoon vanilla extract
  • 1 cup self rising flour
  • 1 teaspoon baking powder
  • 1 tablespoon superfine sugar
  • one egg
  • 1/3 cup milk
  • 1 tablespoon butter, melted
  • sunflower oil for frying

How To Make vanilla and banana pancakes

  • 1
    put the butter, vanilla extract, and sugar in a small bowl and beat with a handheld mixer until ingredients are combined.
  • 2
    Gradually blend in a Maple syrup, a little at a time, until the mixture is soft and smooth. Transfer to small serving dish, cover and chill until required. The butter can be kept in the refrigerator for up to a week.
  • 3
    For the pancakes, mashed bananas with the vanilla extract to make a puree. Sift the flour and baking powder into a bowl and stir in the sugar.
  • 4
    Beat the egg with the milk and melted butter, then beat into the dry ingredients until smooth. Stir in the banana puree.
  • 5
    Heat a large skillet or griddle and wipe with a piece of folded paper towel moistened with oil. Drop in large spoonfuls of the batter, spacing them apart. You'll probably be able to cook three or four pancakes at a time. Cook for about three minutes, until bubbles appear on the surface and the undersides are Golden. Turn the pancakes with a spatula and cook for another 1 to 2 minutes. Lift out of the skillet and keep warm in a folded dish towel while cooking the remainder. Serve hot with the vanilla maple butter. Serves four.

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