Banana Pancakes
The flavor of ripe banana infuses every bite of these simple-to-prepare breakfast treats. Make sure your bananas are ripe enough to mash easily.
1/2 cup mashed banana
1 egg
3 tablespoons milk
2 tablespoons vegetable oil
1/4 teaspoon vanilla extract
1/2 cup whole wheat flour
1/2 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1. In large bowl, beat banana and egg at medium speed 2 minutes or until fluffy. Beat in milk, oil and vanilla. In another large bowl, stir together all remaining ingredients. Slowly beat into banana mixture at low speed just until combined. Batter will be slightly lumpy. (For thinner pancakes, add additional milk.)
2. Spray griddle or large skillet with nonstick cooking spray. Heat over medium heat until hot. For each pancake, pour scant 1/4 cup batter onto hot griddle; cook 1 1/2 to 2 minutes or until puffed on edges and bubbles begin to break on surface. Turn; cook an additional 1 to 2 minutes.
8 pancakes
PER PANCAKE: 125 calories, 4.5 g total fat (1 g saturated fat), 3 g protein, 19 g carbohydrate, 25 mg cholesterol, 265 mg sodium, 1.5 g fiber
Blueberry-Ginger Pancakes
Even the best mixes can’t compare to pancakes made the old-fashioned way and eaten hot from the skillet. If you don’t have buttermilk, add 2 teaspoons lemon juice or white vinegar to 1 cup milk and let it stand at room temperature for 5 minutes, without stirring. Serve the pancakes with sweet butter and maple or fruit syrup.
1 cup all-purpose flour
2 teaspoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
1 egg
3 tablespoons vegetable oil, divided
1 cup blueberries
1/2 teaspoon ground ginger
1. Combine flour, sugar, baking powder and salt in medium bowl. Make well in center of mixture. Add buttermilk, egg and 1 tablespoon of the oil; whisk until smooth.
2. Toss blueberries with ginger; fold into batter.
3. Heat remaining 2 tablespoons oil in large skillet over medium-high heat until hot. Pour scant 1/4 cup batter per pancake into skillet. When bubbles appear and burst on surface, turn pancakes; cook an additional 1 to 2 minutes or until underside is golden brown.
15 (3-inch) pancakes
PER PANCAKE: 105 calories, 5 g fat (1 g saturated fat), 25 mg cholesterol, 215 mg sodium, .5 g fiber
Pumpkin Pancakes with Ginger Syrup
Be sure to use fresh ginger in the delectable homemade syrup. It’s a heavenly complement to the wonderfully spiced pumpkin pancakes.
PANCAKES
1 2/3 cups all-purpose flour
3 tablespoons packed light brown sugar
2 teaspoons baking powder
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
2 eggs
2 cups milk
3/4 cup canned pumpkin
3 tablespoons unsalted butter, melted, cooled
SYRUP
1 cup packed light brown sugar
1/2 cup water
2 tablespoons unsalted butter
2 tablespoons minced fresh ginger
GARNISH
1/3 cup sour cream
1/3 cup chopped toasted pecans*
1. In large bowl, combine flour, 3 tablespoons brown sugar, baking powder, salt, cinnamon, ginger and cloves; mix well. In separate large bowl, whisk eggs to blend; whisk in milk, pumpkin and melted butter. Add egg mixture to flour mixture; stir until large flour lumps disappear. (Batter can be made up to 1 day ahead. Cover and refrigerate.)
2. In medium saucepan, combine all syrup ingredients. Bring to a boil over medium heat, stirring to dissolve sugar. Reduce heat to low; simmer uncovered 8 to 10 minutes or until slightly thickened. Cool. (Syrup can be made up to 3 days ahead. Cover and refrigerate. Heat before using.)
3. When ready to cook pancakes, heat oven to 250°F. Heat large electric skillet or griddle to 350°F. Brush skillet with small amount of oil. For each pancake, pour 1/4 cup batter into skillet. Cook 1 1/2 to 2 minutes or until bubbles start to form on tops of pancakes. Turn pancakes; cook an additional 1 to 1 1/2 minutes or until done. Place pancakes on baking sheet; keep warm in oven. Repeat until all batter is used.
4. To serve, drizzle pancakes with syrup; top with sour cream and pecans.
TIP *To toast pecans, spread on baking sheet; bake at 375°F. for 5 to 10 minutes or until light golden brown.
16 (4-inch) pancakes
PER PANCAKE: 195 calories, 7.5 g total fat (3.5 g saturated fat), 3.5 g protein, 29.5 g carbohydrate, 40 mg cholesterol, 205 mg sodium, 1 g fiber
Gingerbread Pancakes with Gingered Applesauce
Spice up Saturday morning with quick-to-make ginger-laced pancakes. Serve them with maple syrup and a chunky applesauce that you can make ahead.
APPLESAUCE
1 1/2 lb. McIntosh apples, peeled, chopped (4 1/2 cups)
1 cup apple cider
1/4 cup maple syrup
1 tablespoon finely chopped crystallized ginger
2 tablespoons unsalted butter
1 teaspoon dark rum or 1/4 teaspoon rum extract
PANCAKES
1 1/4 cups all-purpose flour
3 tablespoons packed dark brown sugar
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon ground ginger
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup milk
1 egg
2 tablespoons canola oil
1. Bring apples, cider, syrup and crystallized ginger to a boil in medium saucepan. Simmer gently, partially covered, over medium-low heat 10 to 12 minutes or until apples are soft, stirring occasionally and mashing apples with spatula or back of spoon.
2. Add butter; simmer 3 to 5 minutes or until apples are very soft. Remove from heat; stir in rum. (Applesauce can be made 3 days ahead. Cover and refrigerate.)
3. Whisk flour, brown sugar, pumpkin pie spice, baking powder, ground ginger, baking soda and salt in large bowl. Whisk milk, egg and oil in medium bowl. Pour into flour mixture; whisk just until blended and smooth.
4. Heat griddle or large skillet over medium heat until hot; lightly brush with oil. Pour scant 1/4 cup batter per pancake onto griddle. Cook 2 minutes or until bubbles form on top and underside is golden brown. Turn; cook 1 minute or until underside is golden brown, adjusting heat as necessary. Repeat with remaining batter. Serve with applesauce.
10 (4-inch) pancakes
PER PANCAKE: 200 calories, 6.5 g total fat (2 g saturated fat), 3.5 g protein, 34 g carbohydrate, 30 mg cholesterol, 130 mg sodium, 1.5 g fiber
Easy Apple Pancakes
1 1/4 cup whole wheat flour
3 tsp baking powder
1 Tbsp sugar
1/2 tsp salt
1 egg, beaten
1 cup milk
2 Tbsp salad oil
1 medium apple, chopped into small pieces
Combine flour, baking powder, sugar and salt.
In separate bowl combine egg, milk, and salad oil and chopped apple.
Add wet ingredients to dry ingredients (batter may be lumpy). Extra milk may be added.
Cook on hot griddle (will not stick). Recipe can be doubled or tripled without problem.
Makes 12 pancakes.
*use about 1/4 cup batter per serving.
*cinnamon may be added for extra tasty pancakes
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