Wednesday, January 21, 2009

Buttermilk-Banana Pancakes with Pomegranate Syrup

Pancakes are a quick and easy dinner. Even if you make fancy fruity pancakes, it still takes like 2 minutes to mix the batter and toss it on the griddle. That is why I like making pancakes.

These pancakes were very quick to make, and they were pretty good. Nothing spectacular. The pomegranate syrup probably would have been yummier if I had some real maple syrup instead of the Mrs. Butterworth's. Not quite the same. But that's OK. We probably wouldn't make these pancakes again, although I'm not sure what else I'm going to do with a box of cream of wheat...

Also we had our pancakes with our favorite root beer. The ONLY root beer I like. It is made in Ashburn, VA, pretty close to where we live. I wonder if we'll be able to get it when we move?
Dominion

Here is a picture of the pancakes.
pancakes

Buttermilk-Banana Pancakes with Pomegranate Syrup
Cooking Light, November 2005

The combination of banana pancakes and pomegranate syrup is a healthy way to start your morning.

Pancakes:
1 cup all-purpose flour (about 4 1/2 ounces)
1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 (1-ounce) package uncooked instant farina (such as Cream of Wheat)
1 1/4 cups low-fat buttermilk
1 tablespoon canola oil
1/2 teaspoon vanilla extract
1 large egg
1 cup mashed banana (about 1 large)

Syrup:
1/2 cup pomegranate juice
1/2 cup maple syrup
2 tablespoons pomegranate juice
2 teaspoons cornstarch

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 cup batter per pancake onto a hot nonstick griddle. Turn when tops are covered with bubbles and edges look cooked.

To prepare syrup, combine 1/2 cup juice and syrup in a medium saucepan. Bring to a boil over medium-high heat. Combine 2 tablespoons juice and cornstarch in a bowl; add to pan. Cook 1 minute or until thickened; remove from heat. Serve with pancakes.

Yield: 6 servings

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