Monday, August 25, 2008

Banana Pancakes with Caramel-Banana Syrup

Caramel-Banana Syrup
2 large bananas
1/4 cup butter, melted
1/2 cup (packed) golden brown sugar
1/4 cup water
1 tsp vanilla extract
(optional: pinch of cinnamon)

1. Cut 2 bananas into 1/4 inch-thick rounds.

2. Combine butter, brown sugar and water in a saucepan. Boil over medium heat until mixture thickens slightly, about 2-3 minutes.

3. Stir in vanilla extract and sliced bananas. Remove syrup from heat.

Pancake batter
1/4 cup butter, melted
1/4 cup (packed) golden brown sugar
2 cups self-rising flour
2 cups buttermilk
2 large eggs
1 large banana

1. Whisk flour and 1/4 cup brown sugar in a large bowl.

2. Mash banana in medium bowl, then whisk in eggs and buttermilk. Stir banana mixture into dry ingredients in (1). Some lumps will remain.

3. Mix in melted butter.

4. (Optional: Preheat oven to 80 degree celsius). Heat non-stick frying pan over medium heat.

5. Pour batter of 1/3 cupfuls onto griddle (or depending how large you want them to be). When a lot of holes appear, flip pancake and cook the other side, for about 2 minutes. (Optional: Transfer to baking sheet and place in oven to keep warm)

6. Serve with caramel-banana syrup.

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