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5 Spot Banana Pancakes

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5 Spot Banana Pancakes


¾ cup all-purpose flour
6 tablespoons wholemeal flour
1 ¼ teaspoons baking powder
¾ teaspoon baking soda
1 ½ teaspoons sugar
¼ teaspoon salt
1 large egg
1 ½ cups buttermilk
About 3 tablespoons melted butter or margarine
2 ripe bananas (3/4 to 1 pound total), peeled and thinly sliced

To make

Notes: If desired, sprinkle each pancake with about 1 teaspoon of chopped pecans after adding the banana slices. Serve the pancakes with butter and warm maple syrup, or sprinkle with powdered sugar and cinnamon.
In a large bowl, combine all-purpose flour, wholemeal flour, baking powder, baking soda, sugar, and salt.In another bowl, whisk together the eggs, buttermilk, and 3 tablespoons of butter. Add to the dry ingredients and mix until the dough is evenly moistened.Place the dough, 1/4 cup at a time, in a lightly oiled 350-degree medium-hot skillet or lightly oiled 10-12-inch nonstick skillet (or use 2 pans at the same time) over medium-high heat. Place 3-5 banana slices on each pancake and cook until the edges of the cake are dry, 3-4 minutes. Turn over with a wide spatula and cook until the bottom is lightly browned, another 3-4 minutes.Serve the pancakes immediately or arrange in a single layer on baking sheets and keep in a preheated 200° conventional or convection oven until ready.
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  Published: 11/20/2023 7:52 PM

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