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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Other / Difficulty: Easy / Preparation Time: 1-10 Minutes / Number of Servings: 4 |
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Recipes with Cinnamon-Rum Syrup |
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Directions: Place corn syrup in a small saucepan, and cook over low heat until thoroughly heated. Add remaining ingredients; stir well. Serve warm over pancakes.
Yield: 3/4 cup.
| Ingredients:
12 Tablespoon(s) light-colored corn syrup
1 Teaspoon(s) ground cinnamon
2 rum extract or rum
1/3 Tablespoon(s) lemon juice |
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Banana Pancakes
16 Tablespoon(s) flour
3 Teaspoon(s) sugar
1 Teaspoon(s) baking powder
1/2 Teaspoon(s) baking soda
1/4 salt
1 1/4 low-fat buttermilk
1 Tablespoon(s) vegetable oil
1/2 Teaspoon(s) vanilla extract
1 egg
1 1/2 chopped ripe banana(s)
3 chopped, toasted pecans |
Directions:
Combine the first 5 ingredients in a large bowl; stir well. Combine buttermilk, oil, vanilla, and egg in a small bowl; stir well. Add to flour mixture, stirring until smooth. Fold in banana.
Spoon about 1/3 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with Cinnamon-Rum syrup and sprinkle with toasted pacans.
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