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Banana Pancakes with Coconut Syrup Recipe

Ingredients

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.

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choclytcandy Dallas, Dallas

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