Thursday, September 22, 2011

Whole Wheat Banana Pancakes


2 cups whole-wheat flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon of fine sea salt
1 tablespoon honey
2 large eggs, lightly beaten
1 ¾ cups milk (you can use any kind – skim, 2% or whole)
2 tablespoons unsalted butter, melted + butter for frying
2 ripe bananas, mashed

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Stir until well mixed and then make a well (hole) in the center of the bowl by spreading the flour mixture to the sides of the bowl. Pour the honey, eggs, milk, and 2 tablespoons of melted butter into the well, then gradually whisk from the center outward until the ingredients are well combined but still a little lumpy. Do not over mix the batter. Very gently fold in the mashed bananas (and/or other berries).

Preheat a non-stick pan over medium-high heat. Pour pancake batter into pan.

When the pancakes have begun to bubble in the center and the underside is golden brown, flip them. Cook until the 2nd side is golden brown. Serve with warm syrup. And freeze the leftovers for another day!

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