Joanna's Banana Pancakes
"My daughter, Joanna, loved these when she was 7 and still does all grown up. They are loved by youngsters and oldsters alike. A great way to use up over-ripe bananas and to add some flavor to your breakfast, brunch or enjoy "breakfast for dinner" as my family does frequently."
Ingredients
Nutritional
- Serving Size: 1 (210.6 g)
- Calories 414.5
- Total Fat - 13.1 g
- Saturated Fat - 3.7 g
- Cholesterol - 114.3 mg
- Sodium - 1035.3 mg
- Total Carbohydrate - 59.4 g
- Dietary Fiber - 2.1 g
- Sugars - 11.4 g
- Protein - 13.1 g
- Calcium - 132.9 mg
- Iron - 1.3 mg
- Vitamin C - 9.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large bowl sift together flour, baking soda, salt, and sugar.
Step 2
In a second bowl combine eggs, oil, and vanilla.
Step 3
Mash the banana into a 2 cup capacity liquid measuring cup.
Step 4
Pour in enough buttermilk to equal 2 cups of liquid. Add the banana and buttermilk mixture to the egg mixture; mix well.
Step 5
Pour the liquid over the dry ingredients; stir until the flour mixture is just moistened (do not over-stir).
Step 6
Preheat a lightly greased skillet over medium-high heat.
Step 7
Pour batter in 4-inch circles onto the hot griddle; cook each side to golden brown. Repeat until all of the batter is used, using additional cooking spray as necessary.
Step 8
Serve with butter and your favorite syrup.
Step 9
Leftovers can be frozen and reheated in the microwave.
Tips
- Buttermilk substitute - into one cup of milk stir one tablespoon of lemon juice or vinegar - works like a charm!
- For fun you can add sliced banana or sprinkle chocolate chips or blue berries into the batter after you pour it onto the griddle.