This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Ahmad Rashad's Banana Pancakes
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- #54708
Ahmad has perfected pancakes. These banana pancakes are light and fluffy, just like you want them to be. They're moist, sweet, and have a hint of nuttiness from the pecans.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
3 large eggs
1 cup all-purpose flour, sifted
3 teaspoons baking powder
1/2 cup low-fat milk
2 tablespoons vegetable oil
2 large ripe bananas, mashed
1 large banana, sliced
warm honey or maple syrup
1/4 cup chopped pecans
directions
Preheat a non-stick griddle or large skillet.
Place the eggs in a mixing bowl. Beat on medium speed with an electric mixer until light and frothy. With the mixer running on low speed, slowly add the flour, baking powder, milk, and oil. Mix until just combined. Stir the mashed banana into the batter by hand.
Lightly grease the griddle if necessary. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until the top bubbles and the edges are dry, about 2 minutes. Carefully flip the pancakes over and cook for 2 additional minutes or until done.
Top each with banana slices, drizzle with honey or syrup, and sprinkle with pecans. Serve hot.
nutrition data
188 calories, 8 grams fat, 24 grams carbohydrates, 5 grams protein per serving.
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reviews & comments
January 22, 2018
I'm glad this recipe is here. It was in TV Guide, long ago, and I saved that clipping. I've made them many times, and they're always great. If bananas are getting old, peel and freeze. Thaw for these pancakes. The thawed bananas are wonderful, if you don't have any "fresh" over-ripe banans.