Banana Pecan Pancakes
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Brown sugar||1 Tablespoon|
|Baking powder||1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Low fat buttermilk/Soured milk||1 3⁄4 Cup (28 tbs)|
|Egg||1 Large, lightly beaten|
|Canola oil||1 Tablespoon|
|Chopped toasted pecans||2 Tablespoon|
|Ripe bananas||2 , chopped (1 Cup)|
In a large bowl, combine the flour, sugar, baking powder, baking soda, cin namon, 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 pecans and bananas.
The batter will appear lumpy.
Coat a large nonstick skillet or griddle with nonstick spray.
Set over medium high heat until hot.
Pour out approximately 1/3 cup batter per pan cake.
When bubbles appear on top and the edges are barely dry, turn the pancakes and finish cooking.
Pancakes are done if the center springs back when touched.
Chef's Note: Soured skimmed milk can be substituted for buttermilk in almost any recipe.
To make soured milk, add 1 tablespoon lemon juice or vinegar to every 1 cup of skimmed milk and let stand for 10 minutes before using.
The milk will curdle and thicken slightly.