Banana Pancakes with Coconut Syrup
From choclytcandy 14 years agoIngredients
- 1 1/2 cups all-purpose flour shopping list
- 1 tbs sugar shopping list
- 1/2 tsp salt shopping list
- 1 tsp baking soda shopping list
- 1 tsp baking powder shopping list
- 1 large egg shopping list
- 1 cup buttermilk shopping list
- 1/4 cup whole milk shopping list
- 1 tbs melted unsalted butter shopping list
- 3 tbs melted unsalted butter shopping list
- 3 ripe bananas, cut into 1/3-inch slices shopping list
- coconut Syrup: shopping list
- 1 (14.5 oz) can unsweetened coconut milk shopping list
- 1 cup sweetened shredded coconut shopping list
- 3/4 cup packed brown sugar shopping list
How to make it
- Sift together the flour, sugar, salt, baking soda, and baking powder.
- 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.
- Preheat oven to 200 degrees.
- 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.
- 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.
- Serve hot with warm coconut syrup.
- Coconut Syrup:
- 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.
People Who Like This Dish 2
- Candy2011 __, __
- boosan21 Pleasant Valley, CT
- choclytcandy Dallas, Dallas
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments