I prefer this recipe for pancakes to plain ones any day! The blueberry sauce is the perfect topper.—Helen Dresen, Cross Plains, Wisconsin
- BLUEBERRY SAUCE:
- 1 can (6 ounces) DOLE® Canned 100% Pineapple Juice
- 1 tablespoon quick-cooking tapioca
- 2 tablespoons sugar
- 2 cups fresh or frozen blueberries, thawed
- 1 cup biscuit/baking mix
- 1 egg, lightly beaten
- 1/2 cup milk
- 1 teaspoon vanilla
- 3 medium ripe bananas, cut into 1/4-inch slices
- For the sauce, in a large saucepan, combine the pineapple juice and tapioca; let stand for 5 minutes. Stir in the sugar. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Add blueberries. Return to a boil; cook and stir for 5-10 minutes or until sauce reaches desired thickness.
- For pancakes, in a large bowl, combine the biscuit mix, egg, milk and vanilla. Fold in the bananas. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top cook until second side is golden brown. Serve with blueberry sauce. Yield: 11 pancakes and 1-1/2 cups sauce.
Originally published as Banana Pancakes in Country Woman May/June 2003, p35
Reviews for Banana Pancakes
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Apr. 7, 2013
"very good!!! you could almost eat them without the syrup."