Banana Pancakes With Coconut Syrup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Mesa Mexicana by Mary Sue Milliken and Susan Feniger Ingredients:
1 1/2 cups all-purpose flour |
1 tbs sugar |
1/2 tsp salt |
1 tsp baking soda |
1 tsp baking powder |
1 large egg |
1 cup buttermilk |
1/4 cup whole milk |
1 tbs melted unsalted butter |
3 tbs melted unsalted butter |
3 ripe bananas, cut into 1/3-inch slices |
coconut syrup |
1 (14.5 oz) can unsweetened coconut milk |
1 cup sweetened shredded coconut |
3/4 cup packed brown sugar |
Directions:
1. Sift together the flour, sugar, salt, baking soda, and baking powder.
2. In a large bowl, whisk together the egg, buttermilk, milk and melted butter. Add the dry ingredients. Stir until the flour disappers, being careful not to overbeat the batter.
3. Preheat oven to 200 degrees.
4. Melt 1/2 tbs of the butter in a large cast-iron skillet over medium heat. Ladle about 1/4 cup of batter into the pan for each pancake. Immediately press 4 or 5 banana slices into each, so the batter oozes slightly over the fruit.
5. Cook until bubbles appear and then flip and cook on the other side, about 3 minutes totoal. Transfer the pancakes to a platter and keep warm in the oven while you cook the remaining batches, adding butter to the pan as needed.
6. Serve hot with warm coconut syrup.
7. Coconut Syrup:
8. Combine all the ingredients in a small heavy saucepan. Bring to a boil, reduce to a simmer and cook 20 minutes, stirring occassionally. Transfer to a blender and puree until smooth. Serve immediately. Coconut syrup can be stored in the refrigerator 2 weeks and reheated.
|
|