Banana Pancakes with Berries |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Field editor Katie Sloan from Charlotte, North Carolina writes, With strawberries, banana and a good buttermilk batter, this is my all-time favorite pancake recipe. I even serve these for dinner occasionally with some crispy bacon or a slice of country ham. Ingredients:
2 cups sliced fresh strawberries |
1/2 cup sugar |
3 teaspoons vanilla extract |
pancakes: |
1 cup king arthur unbleached all-purpose flour |
1 tablespoon sugar |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 egg |
1 cup buttermilk |
2 tablespoons canola oil |
1 teaspoon vanilla extract |
2 medium ripe bananas, cut into 1/4-inch slices |
whipped cream, optional |
Directions:
1. In a bowl, combine the strawberries, sugar and vanilla. Cover and refrigerate for 8 hours or overnight.
2. For pancakes, combine the flour, sugar, baking powder, baking soda and salt in a bowl. Combine the egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened.
3. Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle; place 5-6 banana slices on each pancake. Turn when bubbles form on top; cook until second side is golden brown.
4. Serve with strawberries and whipped cream if desired. Yield: 4 servings.
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