These sweet, buttermilk banana pancakes are a tropical fruit-filled twist on a breakfast classic.
- 3 cups whole wheat or all-purpose flour
- 3 tablespoons brown sugar
- 3 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 3 cups buttermilk
- 1/2 cup milk
- 3 medium eggs
- 1/3 cup butter or margarine, melted
- One banana sliced (approximately 1/8 of an inch thick)
- One mango, mushed
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
- Heat a lightly oiled griddle or frying pan over medium high heat. Flick water across the pan’s surface; if it beads up and sizzles, it’s ready
- Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until just blended together. Do not over stir!
- Pour or scoop the batter onto heated pan, using approximately 1/2 cup for each pancake. Place sliced bananas evenly on the surface and lightly press into the batter. Brown on both sides until banana slices caramelize.
- Remove from the pan and spread mushed mango (or crushed fresh or frozen fruit or fruit preserves) onto the side with the bananas; roll up as you would a crepe.