Banana Pancakes with Pomegranate Syrup
Laura Wayland
ingredients
- 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 milk
- 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
directions
- 1
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 milk, oil, vanilla, and egg; add to flour mixture, stirring until smooth. Fold in banana.
- 2
Spoon 1/4 cup batter per pancake onto a hot nonstick griddle. Turn when tops are covered with bubbles and edges look cooked.
- 3
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.
Source: Laura
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