5 Spot Banana Pancakes

James Carrier

Notes: If desired, sprinkle about 1 teaspoon chopped pecans on each pancake after adding banana slices. Serve pancakes with butter and warm maple syrup or a dusting of cinnamon-sugar.

Yield: Makes 12 pancakes; 4 to 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 209
  • Calories from fat: 33%
  • Protein: 6.1g
  • Fat: 7.6g
  • Saturated fat: 4.3g
  • Carbohydrate: 30g
  • Fiber: 2g
  • Sodium: 488mg
  • Cholesterol: 53mg

Ingredients

  • 3/4 cup all-purpose flour
  • 6 tablespoons whole-wheat flour
  • 1 1/4 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 1/2 cups buttermilk
  • About 3 tablespoons melted butter or margarine
  • 2 ripe bananas (3/4 to 1 lb. total), peeled and thinly sliced

Preparation

  1. 1. In a bowl, mix all-purpose flour, whole-wheat flour, baking powder, baking soda, sugar, and salt.
  2. 2. In another bowl, whisk to blend eggs, buttermilk, and 3 tablespoons butter. Add to dry ingredients and stir just until batter is evenly moistened.
  3. 3. Ladle batter, 1/4 cup at a time, onto a lightly buttered medium-hot (350°) griddle or lightly buttered 10- to 12-inch nonstick frying pan (or use 2 pans at the same time) over medium heat. Scatter 3 to 5 banana slices onto each pancake and cook until edges of the cake look dry, 3 to 4 minutes. Turn with a wide spatula and cook until browned on the bottom, 3 or 4 minutes longer.
  4. 4. Serve pancakes immediately, or place in a single layer on baking sheets and keep warm in a 200° regular or convection oven until all are cooked.
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