Banana Pancakes
2 ripe medium bananas
1 c. all-purpose flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
3/4 c. milk
2 tbsp margarine or butter, melted
1 large egg
Vegetable oil
Maple syrup and sliced bananas for serving
In small bowl mash one banana. Cut remaining banana into 1/2-inch
dice and set aside.
In large bowl mix flour, sugar, baking powder, salt and baking soda.
Into mashed banana in bowl with wire whisk or fork beat milk,
margarine or butter and egg until blended. Add milk mixture to flour
mixture and stir just until flour is moistened--do not overmix. Fold
in diced banana.
Heat griddle or skillet over medium heat until hot. Brush lightly
with vegetable oil. Drop batter by scant 1/3 cups onto hot griddle,
making a few pancakes at a time. Cook 4-6 minutes until tops are
bubbly and edges look dry. With wide metal spatula turn pancakes over
and cook 4-5 minutes until undersides are golden. Transfer pancakes to
warm platter. Keep warm.
Repeat with remaining batter brushing griddle with more oil as
necessary. Serve pancakes with maple syrup and sliced bananas.
Makes about 8 4-inch pancakes (4 servings)--120 calories per pancake.
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