Pancakes with Sautéed Bananas

1 Egg 
1 cup All purpose flour 
3/4 cup Milk 
1 tablespoon Sugar 
1 tbsp vegetable oil 
1 tsp vanilla
1 tbsp Baking Powder
1/2 teaspoon Salt

 Whip the egg  until fluffy;
beat in remaining ingredients just until smooth. For thinner pancakes, stir in additional 1/4 cup milk. Grease heated griddle if necessary. (To test griddle sprinkle with few drops water. If bubbles skitter around, heat is just right.)
 For each pancake, pour about 3 tbsp batter from tip of large spoon or from pitcher onto hot griddle. 
Cook pancakes until puffed and dry around edges.
 Turn and cook other sides until golden brown. Nine 4-inch pancakes;

Serve with Sautéed Ripe Banana
Slice ripe banana and fry in a little butter. Sprinkle with brown sugar to caramelize. Add a little orange juice to make a sauce. Sprinkle with a dash of cinnamon. Serve over pancakes. 

No comments:

Post a Comment