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Banana Cornbread Pancakes

by Pierce Abernathy • featured in 4 Pancake Recipes For The Perfect Breakfast

Under 30 min

Inspired by chef-in-training.com

Under 30 min

Ingredients

for 8 pancakes

  • 3 bananas
  • ⅓ cup
    granulated sugar (65 g)
  • 1 tablespoon
    brown sugar
  • 2 teaspoons
    vanilla extract
  • 1 ½ cups
    milk (360 mL)
  • 2 cups
    cornmeal (250 g)
  • 1 teaspoon
    salt
  • 2 teaspoons
    baking powder
  • 2 teaspoons
    cinnamon
  • 1 teaspoon
    butter, for griddling
  • butter, for serving
  • honey, for serving

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Preparation

  1. In a large bowl, mash the bananas. Add the granulated sugar, brown sugar, and vanilla and whisk until evenly incorporated.
  2. Add the milk and whisk to combine.
  3. Sift in the cornmeal, salt, baking powder, and cinnamon and whisk until fully incorporated.
  4. In a medium pan over medium heat, melt the butter and add ⅓ cup (40 g) of pancake batter.
  5. Cook for 3-5 minutes, or until lightly golden brown, then flip. Cook for 2-3 minutes more on the other side, then remove from the pan. Repeat with the remaining batter.
  6. Serve with honey and butter.
  7. Enjoy!
 

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