Banana Cinnamon Pancakes - Recipe

 

Banana Cinnamon Pancakes - Recipe

This recipe hails from Jamaica, as one might guess from the accompanying butter rum sauce. Consider serving this dish for dessert as well as at the breakfast table.

Banana Cinnamon Pancakes

1 cup (250 ml) all-purpose flour
1 1/4 tsp (6 ml) baking powder
1/2 tsp (2 ml) ground cinnamon
1/4 tsp (1 ml) salt
1 cup (250 ml) milk
1/4 cup (60 ml) packed dark brown sugar
2 Tbs (30 ml) vegetable oil
1 egg
1 tsp (5 ml) vanilla extract
2-3 bananas, peeled and mashed

Combine the dry ingredients in a mixing bowl. In a separate bowl mix together the milk, sugar, oil, egg, and vanilla extract. Add to the dry ingredients and mix until almost smooth. Add the bananas, stirring to combine, and allow the batter to rest for 30 minutes. For each pancake, pour about 1/4 cup (60 ml) of the batter onto a lightly greased non-stick skillet over moderate heat. Cook until small bubbles form on the surface, about 1 minute. Turn the pancakes and cook an additional 30 to 45 seconds, until golden brown. Serve with butter rum sauce (recipe below) or syrup of your choice. Makes about 12 pancakes, to serve 3 to 4.

Reproduced by permission of Worldwide Recipes.

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