Banana Pancakes With Trail-Mix Yogurt Topping |
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Prep Time: 25 Minutes Cook Time: 24 Minutes |
Ready In: 49 Minutes Servings: 6 |
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These pancakes are an extra special breakfast or brunch treat! Serve with a fresh fruit salad and freshly squeezed orange juice. From the R.S.V.P. section in an October 1988 issue of Bon Appetit. It was requested from the Salmon River Outfitters in Idaho. Ingredients:
2 cups vanilla-flavored yogurt |
1/2 cup chopped toasted walnuts (about 2 oz.) |
1/3 cup chopped dates |
1/4 cup shredded coconut |
1 cup whole wheat flour |
1 cup unbleached all-purpose flour |
1/3 cup packed golden brown sugar |
3/4 teaspoon baking soda |
3/4 teaspoon baking powder |
1 1/2 cups buttermilk |
1/4 cup vegetable oil |
3 eggs, separated, room temperature |
2 ripe bananas, peeled and mashed |
vegetable oil (for griddle) |
melted butter |
maple syrup |
Directions:
1. For Topping:.
2. Mix all ingredients in bowl; refrigerate until ready to use.
3. (Can be prepared 6 hours ahead.).
4. For Pancakes:.
5. Mix first 5 ingredients in large bowl.
6. Mix in buttermilk, 1/4 cup oil and egg yolks.
7. Mix in bananas.
8. Beat egg whites in medium bowl until soft peaks form; fold whites into batter.
9. Film griddle or large skillet with oil, heat over medium heat.
10. Using 1/3 cup batter for each pancake, add batter to skillet and cook until pancakes are golden brown, about 3 minutes per side; transfer to serving platter and keep warm.
11. Repeat with remaining batter, adding oil to skillet as necessary.
12. Serve with butter, maple syrup and yogurt topping.
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