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Banana Cinnamon Pancakes

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Ingredients
  All-purpose flour 1 Cup (16 tbs)
  Baking powder 1 1⁄4 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Salt 1 Pinch
  Milk 1 Cup (16 tbs)
  Light brown sugar 1⁄4 Cup (4 tbs)
  Corn oil 3 Tablespoon
  Egg 1 Large
  Pure vanilla extract 1 Teaspoon
  Mashed ripe bananas 1 Cup (16 tbs) (3 Bananas)
  Unsalted butter 1 Tablespoon, melted
For butter rum sauce
  Maple syrup 3⁄4 Cup (12 tbs)
  Butter 2 Tablespoon
  Dark rum 2 Tablespoon
Directions

MAKING
1) Take a large bowl and mix together dry ingredients in it.
2) In a separate bowl, blend together milk, sugar, 2 tablespoons of oil, egg, and vanilla extract.
3) Stir this with the dry ingredients until the mixture is almost smooth.
4) Add in bananas and keep aside the batter for 20 minutes, loosely covered.
5) In a small ramekin, mix together melted butter with the remaining tablespoon oil.
6) In a nonstick skillet, over medium heat, heat a scant teaspoon of the butter and oil mixture and pour in 1/4 cup batter for each pancake.
7) Cook the pancake for about 1 minute until small bubbles form on the top.
8) Toss over the pancake and then cook for 30 to 45 seconds more.
9) Make more pancakes with rest of the batter, adding in more of the butter and oil mixture, if necessary.

FINALIZING
10) For the Butter Rum Sauce, take a small saucepan and mix together all ingredients in it.
11) Heat the mixture over moderate heat until butter melts.

SERVING
12) Serve the pancakes warm at once with butter rum sauce.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Breakfast
Method: 
Shallow Frying
Dish: 
Pancake
Interest: 
Holiday, Quick
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cinnamon
Preparation Time: 
25 Minutes
Cook Time: 
15 Minutes
Ready In: 
40 Minutes
Servings: 
8

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