Whole Wheat Pancake With Bananas
Recipe: #19245
May 24, 2015
Categories: Breakfast, Eggs, Brunch, Oven Bake, Vegetarian, Kosher Dairy, more
"Recipe source: Bon Appetit (May 2007)"
Original is 18 servings
Ingredients
Nutritional
- Serving Size: 1 (77.5 g)
- Calories 189.9
- Total Fat - 5.6 g
- Saturated Fat - 2.7 g
- Cholesterol - 33.6 mg
- Sodium - 221.9 mg
- Total Carbohydrate - 29.9 g
- Dietary Fiber - 2.6 g
- Sugars - 5.1 g
- Protein - 5.6 g
- Calcium - 258.7 mg
- Iron - 10.1 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Preheat oven to 300 degrees F. and place a baking sheet in the oven.
Step 2
In a bowl whisk together the first 5 ingredients (flour -salt). In a separate bowl whisk together the wet ingredients (milk - vanilla)and then whisk in the 1/4 cup melted butter. Stir wet ingredients into the dry ingredients.
Step 3
Heat a large griddle or skillet over medium heat; brush with butter.
Step 4
For each pancake, drop 1/4 cup of the batter onto griddle. Arrange 3 banana rounds and 3 pecan halves on each pancake. Cook until brown (2-5 minutes) and then transfer to baking sheet which is in the oven. Repeat with remaining batter.
Step 5
Serve with maple syrup and butter.
Tips
No special items needed.
3 Reviews
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