Buttermilk-Banana Pancakes with Pomegranate Syrup

Buttermilk-Banana Pancakes with Pomegranate Syrup
Photo by www.myrecipes.com

Ingredients

  • ½ teaspoon baking powder
  • 1 tablespoon sugar
  • Pancakes:
  • Pancakes:
  • ½ teaspoon ground cinnamon
  • Syrup:
  • 1 large egg
  • + 29 more ingredients
    • 1 large egg
    • Syrup:
    • ½ cup maple syrup
    • 1 cup mashed banana (about 1 large)
    • 1 (1-ounce) package uncooked instant farina (such as Cream of Wheat)
    • 1 (1-ounce) package uncooked instant farina (such as Cream of Wheat)
    • 2 tablespoons pomegranate juice
    • ½ cup pomegranate juice
    • 2 tablespoons pomegranate juice
    • ½ teaspoon vanilla extract
    • 1 tablespoon canola oil
    • 1 tablespoon canola oil
    • 2 teaspoons cornstarch
    • 1 ¼ cups low-fat buttermilk
    • ½ teaspoon vanilla extract
    • ¼ teaspoon salt
    • ½ teaspoon ground cinnamon
    • 1 tablespoon sugar
    • ¼ teaspoon salt
    • 1 ¼ cups low-fat buttermilk
    • ½ teaspoon baking powder
    • ½ cup pomegranate juice
    • ½ cup maple syrup
    • 1 cup mashed banana (about 1 large)
    • ½ teaspoon baking soda
    • 2 teaspoons cornstarch
    • ½ teaspoon baking soda
    • 1 cup all-purpose flour (about 4 1/2 ounces)
    • 1 cup all-purpose flour (about 4 1/2 ounces)

To prepare pancakes, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 6 ingredients (through farina) in a large bowl; stir with a whisk. Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring until smooth. Fold in banana. Spoon 1/4 cu...

View full recipe at My Recipes

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