Fluffy Banana Graham Pancakes Food

FLUFFY BANANA PANCAKES

Steps:

• In a large bowl, combine the first 7 ingredients. In another bowl, whisk eggs, buttermilk, oil and vanilla until blended. Add to dry ingredients, stirring just until moistened. Fold in banana and walnuts., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Cook until bubbles begin to form on top and bottoms are golden brown. Turn; cook until second side is golden brown. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or place 2 pancakes on a microwave-safe plate and microwave on high for 40-50 seconds or until heated through.

EASY FLUFFY BANANA PANCAKES

Steps:

• In a medium bowl, whisk together all-purpose flour, sugar*, baking powder, cinnamon if using, and salt. Set aside.
• In a separate bowl, mash the bananas with a fork (it's ok if small chunks remain). Add the eggs and pour in the milk and canola oil, mixing until just combined.
• Pour the dry ingredients into the wet ingredients, and mix until just combined (do not overmix). Let sit for a couple of minutes.
• Heat a large skillet or griddle over medium heat. For each pancake, spoon about 1/4 cup of the batter onto the skillet. Cook until bubbles form over the surface of the pancakes, then flip with a thin spatula, and cook 1 or 2 additional minutes.
• Serve warm, with maple syrup drizzled on top and extra toppings** of your choice.

FLUFFY BANANA PANCAKES

Steps:

• Add the buttermilk to a large bowl. If you're using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk. Whisk in the mashed banana, eggs, butter, and vanilla into the buttermilk.
• To a medium bowl, add the the flour, sugar, baking powder, baking soda, and salt. Whisk together to combine.
• Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix!
• Let the batter rest for about 5 minutes. It should form bubbles and rise just a bit.
• Heat a non-stick griddle to 325 degrees Fahrenheit or place a large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (or if the griddle/pan is not non-stick). Using a 1/3 cup measure (or a trigger-handled ice cream scoop works as well), pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles (about a minute). Flip and cook on the other side until golden brown and the cooked through.
• Serve topped with sliced bananas, butter, and maple syrup.

FLUFFY BANANA PANCAKES WITH CARAMEL PECAN SAUCE AND RICOTTA CREAM

Steps:

• Caramel Pecan Sauce: In a small non-stick saucepan, melt caramel pieces gently with the cream, stirring occasionally until smooth and blended.
• Add pecans and flaked coconut (and rum or brandy if desired), stir to combine with sauce, then remove from heat.
• Serve warm over pancakes.
• Can be prepared the night before, then heated in the microwave until warm.
• Ricotta Cream: Place ricotta cheese, confectioners sugar, orange juice and orange zest in a bowl.
• Beat with a whisk until well combined.
• Refrigerate until ready to serve.
• Can be prepared the night before.
• Fluffy Banana Pancakes: Sift the flour, baking powder, bicarbonate of soda and salt into a bowl.
• Place buttermilk in a 2-cup glass-measuring cup and add butter.
• Microwave on high for 2 minutes, until butter melts.
• Lightly beat yolks, then combine with the buttermilk and butter mixture, whisking to incorporate.
• Then add vanilla essence and caster sugar (superfine sugar) and stir until sugar is dissolved.
• Add buttermilk mixture to the flour, and whisk together until batter becomes thick and smooth.
• Batter can be prepared to this stage, the night before.
• Beat egg whites in a clean dry bowl until stiff.
• Fold whites carefully into batter until evenly mixed (and the sliced bananas can be added at this stage, too, if you wish - otherwise, see step 20).
• Heat a 6-inch diameter fry pan or skillet and brush lightly with melted butter, or spray with vegetable oil.
• For each pancake, pour 1/2 to 3/4 cup batter into pan, and swirl around quickly to distribute evenly over bottom of pan.
• Cook until bubbles begin to appear on the surface, then lay some banana slices over the top.
• When pancakes are lightly browned on the bottom (about two minutes), flip over and cook other side.
• When cooked through, transfer pancake to a baking tray and keep warm in a low oven while you cook the rest of the batter (Each pancake should take about two minutes per side).
• To serve, drizzle warm caramel pecan sauce over each pancake, and top with a generous dollop or two of ricotta cream.

EASY BANANA PANCAKES

Steps:

• Sieve the flour, baking powder and a generous pinch of salt into a large bowl. In a separate mixing bowl, mash the very ripe bananas with a fork until smooth, then whisk in the eggs, vanilla extract and milk. Make a well in the centre of the dry ingredients, tip in the wet ingredients and swiftly whisk together to create a smooth, silky batter.
• Heat a little knob of butter in a large non-stick pan over a medium heat. Add 2-3 tbsp of the batter to the pan and cook for several minutes, or until small bubbles start appearing on the surface. Flip the pancake over and cook for 1-2 mins on the other side. Repeat with the remaining batter, keeping the pancakes warm in a low oven.
• Stack the pancakes on plates and top with the banana slices, a glug of sticky maple syrup and a handful of pecan nuts, if you like.

FLUFFY BANANA PANCAKES

Steps:

• Sift dry ingredients in a medium size bowl.
• Combine banana, milk, egg, and vanilla in a large bowl.
• Add dry ingredients to the banana mixture and stir just until combined.
• Pour onto griddle sprayed with Pam using 1/4 measure.
• Flip when the pancakes bubble and are browned on the bottom.
• Makes approximately 15 pancakes.

FLUFFY BANANA PANCAKES

Steps:

• In a bowl beat the egg whites until frothy, then mix in bananas, applesauce, and buttermilk. Set aside.
• In a large mixing bowl stir together the dry ingredients, then add the banana mixture. Beat together until everything is well incorporated. (You can add more buttermilk if you feel the batter is too thick.).
• Pour 1/4 cup batter for each pancake onto a preheated griddle. Flip over when the edges begin to dry and the batter bubbles on top.
• Serve with sliced bananas and/or warm maple syrup.

FLUFFY BANANA GRAHAM PANCAKES

Steps:

• Whisk together buttermilk, egg whites, and canola oil.
• Crush graham crackers (I pulsed mine in a blender, but they could also be zipped in a freezer bag and crushed with a rolling pin) then soak them for a couple minutes in the buttermilk mixture.
• Whisk together dry ingredients then stir into the buttermilk mixture, just until combined.
• Dice banana (using diced, not mashed, banana allows the pancakes to cook up nice and fluffy) into 1/4" or so pieces and stir into batter, then adjust batter consistency, if desired, by adding a splash more buttermilk or a little milk.
• Spray a large nonstick griddle or electric fry pan with cooking spray and preheat until hot (long ago grandma taught me that the pancake griddle is ready when a few drops of water dance when sprinkled onto it).
• Pour about 1/4 cup of batter per pancake (or however much you like) onto the hot griddle and cook, turning pancakes when bubbles form on top sides, and cooking until both sides are golden brown.
• Note: You may make your own buttermilk substitute by stirring together 3/4 cup milk and 3/4 tablespoon white vinegar or lemon juice.
• The story behind these pancakes: On the first morning of our recent once-in-a-lifetime trip to Hawaii, DD and I enjoyed the best pancakes ever! We had a great vacation, then went back on our last day and again enjoyed those awesome banana macadamia nut pancakes from TipTop Bakery & Cafe. This recipe is my way preserving our memories of a wonderful vacation together in Kauai.
• The recipe, which I created expressly for the RSC#12 contest, was inspired by those banana mac pancakes. The actual Kauai pancakes could be ordered with any combination of bananas, pineapple, and macadamia nuts. I left the mac nuts out of my recipe in order to keep it accessible to all, but do feel free to add some fairly fine chopped macadamia nuts to your pancakes for a real taste of the islands.
• At TipTop the yummy pancakes are served with vanilla syrup and guava preserves. Their coffee was also great while mine is pretty bad. In order to really duplicate the Hawaiian breakfast experience, something would have to be done about that!