La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/3963/
Banana Pancakes
Yield: Makes 12 (4-inch) pancakes
Ingredients
| 1 |
cup |
flour
|
|
|
| 1 |
tablespoon |
granulated sugar
|
|
|
| 1 |
teaspoon |
baking powder
|
|
|
| 1/2 |
teaspoon |
baking soda
|
|
|
| 1/8 |
teaspoon |
salt
|
|
|
| 1 |
container |
(6 ounce) banana custard-style yogurt
|
|
|
| 1/2 |
cup |
milk
|
|
|
| 1 |
|
egg, beaten
|
|
|
| 2 |
tablespoons |
cooking oil
|
|
|
| 1 |
cup |
cooked rice
|
|
|
| 1 |
cup |
pureed or finely diced banana
|
|
|
|
|
|
Top with: |
|
|
Freshly sliced bananas
|
|
|
|
|
Maple syrup
|
|
|
|
|
garnish with a sprig of mint
|
|
|
Directions:
Combine flour, sugar, baking powder, baking soda, and salt in large bowl.
Add yogurt, milk, egg and oil; stir until smooth.
Stir in rice and banana.
Pour 1/4 cup batter onto hot nonstick griddle. Cook over medium heat until bubbles form on top and underside is lightly browned. Turn to brown other side.
Serve hot with bananas and warm maple syrup.
Variation:
For Cinnamon-Banana Pancakes, add 1/4 teaspoon ground cinnamon to dry ingredients.
Source: USA Rice Council
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/3963/