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Banana Pancakes with Berries Recipe

Photo by: Taste of Home

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Field editor Katie Sloan from Charlotte, North Carolina writes, "With strawberries, banana and a good buttermilk batter, this is my all-time favorite pancake recipe. I even serve these for dinner occasionally with some crispy bacon or a slice of country ham."

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4 Servings
Prep: 10 min. + chilling Cook: 10 min.

Ingredients

2 cups sliced fresh strawberries
1/2 cup sugar
3 teaspoons vanilla extract
PANCAKES:
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup buttermilk
2 tablespoons canola oil
1 teaspoon vanilla extract
2 medium ripe bananas, cut into 1/4-inch slices
Whipped cream, optional

Directions

In a bowl, combine the strawberries, sugar and vanilla. Cover and refrigerate for 8 hours or overnight.
For pancakes, combine the flour, sugar, baking powder, baking soda and salt in a bowl. Combine the egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened.
Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle; place 5-6 banana slices on each pancake. Turn when bubbles form on top; cook until second side is golden brown.
Serve with strawberries and whipped cream if desired. Yield: 4 servings.

Nutrition Facts: 1 serving (2 each) equals 414 calories, 9 g fat (2 g saturated fat), 56 mg cholesterol, 635 mg sodium, 75 g carbohydrate, 4 g fiber, 8 g protein.

Banana Pancakes with Berries published in Taste of Home August/September 2003, p22

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