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Banana Cinnamon Pancakes
Ingredients
- 1 cup all-purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp ground cinnamon
- Pinch of salt
- 1 cup milk
- 1/4 cup light brown sugar
- 3 tbs corn oil
- 1 large egg
- 1 tsp pure vanilla extract
- 1 cup mashed ripe bananas (2-3)
- 1 tbs unsalted butter, melted
- Butter Rum Sauce
Directions
- 1. Combine the dry ingredients in a large bowl
- 2. In a separate bowl mix together the milk, sugar, 2 tbs of the oil, egg, and vanilla extract. Add to the dry mix and stir until mixture is almost smooth. Fold the bananas into the batter. Let rest, loosely covered, for 20 minutes
- 3. Combine the melted butter with the remaining tbs oil in a small ramekin for cooking the pancakes
- 4. Place a nonstick skillet over medium heat. Pour a scant tsp of the butter and oil mixture in the skillet and heat. For each pancake, pour 1/4 cup batter into the pan and cook until small bubbles form on the top, about 1 minute. Turn the pancake over and cook an additional 30-45 seconds, proceed with the rest of the batter, adding more butter and oil mix to the pan as necessary. Serve warm with the butter rum sauce.
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