Banana Cinnamon Pancakes with Homemade syrup
Lately, Joe has been enamored with a new video game called COD: Black Ops. Maybe some of you have heard of it. We like to call it "Blops"... and we have a system. When he starts playing, he likes me to hang out in the same room. But watching the game makes me nauseous. So instead, I end up baking. This way, we're both in the same general area and can chat in between. It's silly.
Making syrup at home is so easy! And I do believe it's quite tasty. It's slightly thinner than store-bought, but I liked that I could control the sweetness and that I didn't have to spend money on a bottle; I could just use the ingredients I already have at home. And by the way, you don't need to have maple extract to make the syrup, since the original recipe only asked for vanilla and still had rave reviews.
The pancakes turned out so yummy. It was a bit difficult to tell whether they were fully cooked on the inside since bananas are mushy and sort of the color of uncooked dough, but I eventually got them right. We invited our friends over for breakfast and gorged on, well, basically dessert for breakfast. I even had some requests for chocolate chips.
I would love to make this again, and I'm glad the maple syrup recipe yielded so much because there's more than enough left over for another pancake breakfast. Usually when I'm craving pancakes I just run to IHOP but home-made is definitely best!
Banana Cinnamon Pancakes
Adapted from Our Best Bites
Yields 14-16 4-6in pancakes
1 1/2 cup flour
3 tbs sugar
2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
1 1/2 cup buttermilk*
1 tsp vanilla
1 tbs canola oil
1 large egg
1 medium ripe banana (or 2 if you really like bananas)
1/2 tsp cinnamon
cooking spray for the pan
Mix all the ingredients together until incorporated. Mash the banana well and fold it in the batter.
*I didn't have buttermilk on hand but you can mix half milk and half plain yogurt together as a great substitute!
Heat a nonstick skillet to medium heat and coat pan with spray or butter and pour about a quarter cup of batter into the pan. Wait until the edges set and then flip till cooked.
Vanilla Maple Syrup
Adapted from Food.com
Yields 2 cups
1 cup white sugar
1 cup brown sugar
1 cup corn syrup
1 cup water
1 tsp vanilla extract
1 tsp maple extract (optional)
Boil together and cook gently for 3 minutes. Bottle and let cool. Store in fridge.
You can reduce the amount of water by a 1/4 if you want it thicker.
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