| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy, Vegetables, Eggs |
|
Polkadot, Lisa, Low-fat/cal, Fruits, Breakfast |
3 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1 |
tb |
Sugar |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1 1/4 |
c |
Low-fat buttermilk |
| 1 |
tb |
Vegetable oil |
| 1/2 |
ts |
Vanilla extract |
| 1 |
|
Egg |
| 1 1/2 |
c |
Chopped ripe banana |
| 3 |
tb |
Chopped pecans, toasted |
|
|
Cinnamon-Rum Syrup |
INSTRUCTIONS
Combine first 5 ingredients in a large bowl; stir well. Combine
buttermilk, oil, vanilla, and egg in a small bowl; stir well. Add to flour
mixture, stirring until smooth. Fold in banana.
Spoon about 1/3 cup batter for each pancake onto a hot nonstick griddle or
nonstick skillet. Turn pancakes when tops are covered with bubbles and
edges look cooked. Serve with Cinnamon-Rum Syrup, and sprinkle with
pecans. Yield: 9 pancakes (serving size: 3 pancakes, 1 tb pecans, and 4 ts
syrup).
CALORIES 433 (31% from fat); PROTEIN 11.6g; FAT 13.7g (sat 3.1g, mono 5.2g,
poly 3.9g); CARB 67.4g; FIBER 3.8g; CHOL 74mg; IRON 2.8mg; SODIUM 492mg;
CALC 239mg
Source: Cooking Light, November 1995, "The Coolest Hot Cakes Ever"
This was prety much a dismal failure, but I don't think it was because of
the recipe. They do desrve another try, so I am posting them here. I had
never made pancakes before, so there was a little problem with that, and
the bananas appeared to be *too* ripe (they were orange-ish and hard
instead of mushy...).
* From the Polka Dot Cottage, 1-201-822-3627, NJ's BBS for Homemakers!
Posted by LISA on 10-17-95
Posted to MC-Recipe Digest V1 #709 by Lisa Clarke <lisa@gaf.com> on Aug 1,
97
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