Amaretto And Banana Pancakes Recipes

BANANA PANCAKES I

Steps:

• Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
• Stir flour mixture into banana mixture; batter will be slightly lumpy.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

BANANA ALMOND PANCAKES

Steps:

• Mix whole wheat flour, ground almonds, ground flax seeds, sugar, baking powder, salt, and baking soda together in a bowl.
• Whisk almond milk, bananas, egg, vegetable oil, and vanilla extract together in a separate bowl. Mix into the whole wheat flour mixture until batter is just combined.
• Melt butter on a griddle over medium heat. Drop 1/3 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

BANANA PANCAKES RECIPE BY TASTY

Steps:

• In a bowl, mash bananas.
• Mix in the egg, then vanilla and cinnamon.
• Pour pancake batter in ¼ cup (60 ml) amounts on a griddle or skillet over medium-high heat.
• Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.
• Enjoy!

BANANA PANCAKES

Steps:

• In a medium bowl, whisk together the flour, sugar, baking powder and salt.
• In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
• Set a griddle or non-stick pan over medium heat until hot. Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around. Drop the batter by ¼-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
• Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter. Serve the pancakes while still hot with maple syrup, sliced bananas and confectioners' sugar if desired.
• Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.

AMARETTO BLUEBERRY PANCAKES

Steps:

• Sauce Melt ice cream in fridge, stir in Amaretto Liquier or Grand Marnia, reserve almonds for garnish.
• Pancakes Combine eggs, milk and butter.
• In seperate bowl add flour, baking powder, sugar and salt.
• Stir flour mixture into egg mixture.
• DO NOT OVERBEAT.
• Gently stir in blueberries.
• Heat griddle, add a little butter and cook pancakes.
• Serve with sauce and garnish with almonds.

GRILLED POUND CAKE WITH WARM AMARETTO BANANAS

Steps:

• Melt 2 teaspoons butter; drizzle over a double thickness of heavy-duty foil (about 10 in. square). Place bananas on foil; top with brown sugar, amaretto and lemon juice. Dot with remaining butter. Fold foil around mixture and seal tightly., Grill, covered, over medium heat for 8-10 minutes or until heated through. Grill pound cake for 1-2 minutes on each side or until lightly browned. Open foil packet carefully, allowing steam to escape. Spoon bananas over pound cake; top with whipped cream and almonds if desired.

AMARETTO AND BANANA PANCAKES

Steps:

• You are basically following the directions on the pancake mix bag, but you are substituting 1/3 of the water for Amaretto.
• Then add sliced bananas.
• You can add a little more water, if you like thinner pancakes, but I would not subtract water, as they already fluff up pretty well, and would be hard to cook otherwise.
• Thinning it out may make the bananas stand out more than you want, resulting in'lumpy' pancakes.