Difference between revisions of "Banana Pancakes II"
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# Cook over medium heat until bubbles form on top and underside is lightly browned. Turn to brown other side. | # Cook over medium heat until bubbles form on top and underside is lightly browned. Turn to brown other side. | ||
| − | [[Category:American | + | [[Category:American cuisine]] |
[[Category:Banana Recipes]] | [[Category:Banana Recipes]] | ||
[[Category:Brunch Recipes]] | [[Category:Brunch Recipes]] | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
[[Category:Yogurt Recipes]] | [[Category:Yogurt Recipes]] | ||
Revision as of 07:08, 6 April 2012
Description
Makes 12 (4-inch) pancakes
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon Sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 6-ounce container banana custard-style yogurt
- 1/2 cup skim milk
- 1 egg, beaten
- 2 tablespoons vegetable oil
- 1 cup cooked rice
- 1 cup pureed or finely diced banana
- Vegetable cooking spray
Directions
- Combine flour, Sugar, baking powder, baking soda and salt in large bowl.
- Add yogurt, milk, egg and oil; stir until smooth. Stir in rice and banana.
- Pour 1/4 cup batter onto hot griddle coated with cooking spray.
- Cook over medium heat until bubbles form on top and underside is lightly browned. Turn to brown other side.
