Friday, March 1, 2013

Egg Free Banana Bread Pancakes w/ Cinnamon Cream Syrup

Hello!  It's march already.  Where did February go?  So I had the idea for banana bread pancakes once and experimented, but my pancakes tasted like plain 'ol banana pancakes.  They were not anything special.  So I looked on the internet to see what other people had done.  Cooking Classy has this banana bread pancake recipe and they are divine!  So perfect.  They didn't taste like plain old banana pancakes- they tasted like banana bread!  (and if you are wondering what the difference is, try these and you will see) And the cinnamon cream syrup on top is just ah-mazing! I seriously was day dreaming of these for days after I made them. :)

Egg Free Banana Bread Pancakes with Cinnamon Cream Syrup
From Cooking Classy (adapted egg free by Egg Free Bakery)
1 1/2 cups all-purpose flour
2 Tbsp granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
1 cup buttermilk
1/4 cup + 2 Tbsp milk
1 cup mashed well, overripe bananas (about 2 bananas)
1/4 cup sour cream
1 Tbsp butter, melted
banana slices, for garnish (optional)

Preheat a non-stick griddle. In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt, set aside. In a separate mixing bowl whisk together buttermilk, milk, mashed bananas, sour cream and melted butter. Add dry ingredients to milk mixture and whisk just until combine (batter should be slightly lumpy, don't over-mix or your pancakes won't be as fluffy). Pour about 1/4 cup mixture onto buttered preheated griddle. Cook until bubbles begin to appear on the surface and bottom is golden, then flip pancake and cook opposite side until golden, and make sure they are cooked through. Cook these lower and slower-- cooking them over hot heat will cook the outsides too quickly and leave the insides gooey and gross.  Serve immediately with Cinnamon Cream Cheese Syrup and garnish with optional banana slices. Yields about a dozen pancakes

Cinnamon Cream Cheese Syrup
1/4 cup butter
3/4 cup granulated sugar
1/4 tsp cinnamon
1/3 cup buttermilk
4 oz cream cheese, softened
1/2 tsp baking soda
1 tsp vanilla extract

Melt butter in a large saucepan over medium low heat. Stir in sugar, cinnamon, buttermilk and cream cheese. Cook mixture, whisking constantly until cream cheese has melted. Stir in baking soda and whisk for about 10 seconds until very frothy. Remove from heat and stir in vanilla. Serve warm. Store in refrigerator up to 1 week. 

No comments:

Post a Comment