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Fluffy Banana Pancakes

  • Makes: 16 pancakes  
  • Freezes: Not recommended 
  • Preparation Time: 10 minutes  
  • Cooking Time: About 2 minutes per pancake 

Ingredients

Wet Ingredients:

1 can 300 ml Eagle Brand® Regular or Low Fat Sweetened Condensed Milk (or Eagle Brand Dulce de Leche Caramel Flavoured Sauce)

1 1/4 cups 300 ml water

1/4 cup 50 ml Crisco® Canola Oil

3 large eggs, well beaten

2 tbsp30 ml white vinegar

1 1/2 tsp 7 ml pure vanilla extract

Dry Ingredients:

2 1/2 cups 625 ml Robin Hood® Cake & Pastry Flour

1 tbsp 15 ml baking soda

2 tsp 10 ml baking powder

1 1/2 tsp 7 ml salt

Additional Pancake Ingredients:

Butter for pan frying

About 3 bananas, very thinly sliced

Directions

  1 Wet Ingredients: Whisk all ingredients together.

  2 Dry Ingredients: Sift all ingredients together into a large bowl.

  3 With a wooden spoon, stir one quarter of the wet mixture into dry mixture, stirring very well until there are no more lumps. Repeat three more times with remaining wet mixture. If mixture is very lumpy, mix  with blender or immersion blender. If you have time, refrigerate until very cold, about one hour (pancakes will be easier to make). If batter becomes too thick, thin with a bit of water.

  4 Make Pancakes: Add enough butter to lightly coat the bottom of a non-stick pan or griddle and melt over medium heat. Pour about 1/4 cup (50 mL) of pancake batter into pan. Let cook until many large bubbles appear on the surface. Top with banana slices. Flip pancake and cook on other side until lightly browned and cooked through, about one more minute. Repeat with remaining batter. (Pancakes may be kept warm on a baking sheet in warm oven (200° F/100°C oven).

  5 Serve with Maple Syrup or Maple Cream

Tip(s)

Leftover batter may be covered and refrigerated for two days.

Variation: Use blueberries or thinly sliced apples in addition to or instead of the bananas.


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