Banana eggnog pancake recipe
I modified a banana pancake recipe I found on the internet. Also remember this was used to feed four hungry guys. It will yield quite a few pancakes.
Ingredients:
2 cup all-purpose flour
1 tablespoon granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 1/2 cup eggnog
* 1 cup milk or water (we were out of milk)
3 tablespoons melted butter
2 over-ripe bananas, mashed (i was taught as a child to use over-ripe bananas and prefer it as such, but ripe bananas will work as well)
Steps:
1. Mix dry ingredients (flour, sugar, baking powder and salt). I would suggest a sifter for the flour. It makes for fluffier pancakes and helps prevents lumpy batter.
2. Mix wet ingredients (egg, eggnog, butter and bananas). * The "1 cup milk or water" was added when i found the batter overly thick after mixing the wet and dry together. You may not need a full cup, so i suggest waiting until after you mix dry and wet ingredients together and only add enough until your satisfied with batter thickness.
3. Slowly stir dry ingredients into wet. This doesn't have to be at a crawl. We're just trying to prevent it from clumping and ending up with lumpy batter.
4. Heat griddle to medium high and oil or butter the pan. Pour the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides. I suggest double flipping as they liked to brown faster then the center would cook.
Now I just need to work on my hash browns for next time.
Ingredients:
2 cup all-purpose flour
1 tablespoon granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 1/2 cup eggnog
* 1 cup milk or water (we were out of milk)
3 tablespoons melted butter
2 over-ripe bananas, mashed (i was taught as a child to use over-ripe bananas and prefer it as such, but ripe bananas will work as well)
Steps:
1. Mix dry ingredients (flour, sugar, baking powder and salt). I would suggest a sifter for the flour. It makes for fluffier pancakes and helps prevents lumpy batter.
2. Mix wet ingredients (egg, eggnog, butter and bananas). * The "1 cup milk or water" was added when i found the batter overly thick after mixing the wet and dry together. You may not need a full cup, so i suggest waiting until after you mix dry and wet ingredients together and only add enough until your satisfied with batter thickness.
3. Slowly stir dry ingredients into wet. This doesn't have to be at a crawl. We're just trying to prevent it from clumping and ending up with lumpy batter.
4. Heat griddle to medium high and oil or butter the pan. Pour the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides. I suggest double flipping as they liked to brown faster then the center would cook.
Now I just need to work on my hash browns for next time.