1 cup flour
1 3/4 teaspoon baking powder
3/4 teaspoon salt
1 tablespoon sugar
2 large ripe bananas
3/4 cup milk
2 large eggs
2 teaspoon oil

For Topping:
1 tablespoon butter
2 large ripe bananas, sliced
Nutmeg
3/4 cup maple syrup, warmed

In a large mixing bowl, sift together flour, baking powder, salt and sugar. Mix to blend. Set aside. Puree bananas in a food processor, fitted with a metal blade to a smooth, liquid consistency. Transfer puree to a mixing bowl. Add milk, eggs and oil. Whisk to blend well. Add the dry ingredients - whisking to incorporate.

Preheat oven to 250. Heat a griddle. Add butter to bottom of pan. When butter is hot, ladle 2 tablespoons of batter onto griddle, cooking until the tops of the pancake bubble and the underside is brown. (2-3 minutes) Turn and cook other side until golden brown - about 2 minutes more. Transfer to a baking sheet. Continue until all the batter has been used.

To Prepare Topping: Heat butter in a large skillet. When hot, add sliced bananas - saute, stirring constantly until bananas are warm, about 1 minute.
To serve - arrange 4 pancakes on each of 4 dinner plates - top with sautéed bananas - grated nutmeg and warm maple syrup. 

Serving Size

Makes 12 to 14 pancake.

by Eileen Goltz at OU

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