Buttermilk-Banana Pancakes with Pomegranate Syrup

Ingredients

• Pancakes:
• 1 cup all-purpose flour (about 4 1/2 ounces)
• 1 tablespoon sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 (1-ounce) package uncooked instant farina (such as Cream of Wheat)
• 1 1/4 cups low-fat buttermilk
• 1 tablespoon canola oil
• 1/2 teaspoon vanilla extract
• 1 large egg
• 1 cup mashed banana (about 1 large)
• Syrup:
• 1/2 cup pomegranate juice
• 1/2 cup maple syrup
• 2 tablespoons pomegranate juice
• 2 teaspoons cornstarch

Preparation

1. To prepare pancakes, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 6 ingredients (through farina) in a large bowl; stir with a whisk. Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring until smooth. Fold in banana.
2. Spoon 1/4 cup batter per pancake onto a hot nonstick griddle. Turn when tops are covered with bubbles and edges look cooked.
3. To prepare syrup, combine 1/2 cup juice and syrup in a medium saucepan. Bring to a boil over medium-high heat. Combine 2 tablespoons juice and cornstarch in a bowl; add to pan. Cook 1 minute or until thickened; remove from heat. Serve with pancakes.