Banana Pecan Pancakes
|All purpose flour||1⁄4 Cup (4 tbs)|
|Brown sugar||1 Tablespoon|
|Baking powder||1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|1% cottage cheese/Soured milk||1 1⁄4 Cup (20 tbs)|
|Egg||1 Large, lightly beaten|
|Canola oil||1 Tablespoon|
|Ripe bananas||2 , chopped to make 1 cup|
|Chopped toasted pecans||2 Tablespoon|
In a large bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
Using a whisk, blend together so the dry ingredients are uniformly distributed.
In a small bowl, combine the milk, egg, and oil.
Mix well and add to the flour mixture, stirring until just combined.
Fold in the bananas and pecans.
The batter will appear lumpy.
Coat a large no-stick skillet or griddle with no-stick spray.
Set over medium-high heat until hot.
Pour out approximately 1/3 cup batter per pancake.
When bubbles appear on top and the edges are barely dry, turn the pancakes and finish cooking.
The pancakes are done if the center springs back when touched.