A week ago, I don’t remember when but it was National Pancake Day in the US. There were pancakes pictures all over the internet, and that was alluring enough for me to wake up early and whip up the old recipe of my beloved banana pancakes. This time I added a little something to them, just to make them more exciting than the usual pancakes we normally have. Nothing fancy. Just caramelized banana with honey. And my delightful banana pancakes was served in the pond of warm raspberry sauce.
Banana Pancake with Caramelized Banana & Raspberry Sauce
For Banana Pancakes
1 cup mashed banana
2 cups all purpose flour
1 tsp baking powder
¼ cups Sugar
½ tsp salt
3 tbsp melted butter
2 cups buttermilk
2 tsp vanilla extract
1. In a large bowl, add mashed banana, eggs, butter, sugar, vanilla extract and buttermilk. Stir and whisk until smooth.
2. In another bowl, combine flour, baking powder, and salt.
3. Pour dry ingredients over wet ingredients and stir until incorporated. And let the batter rest for 5 minutes or so.
4. Heat a griddle and grease it with a little butter. Cook about ¼ cup batter at the time. When the bubbles start forming on the surface of the pancakes, it’s ready to flip. Cook until soft and fluffy. Repeat the process until all the batter is used.
For Caramelized Banana
1 cup- sliced banana
1 tsp brown sugar
2 tsp honey
½ tbsp butter
Heat butter and brown sugar in the pan. When the sugar is melted, add banana. Cook until banana is golden brown. Remove from the heat and add honey.
For Raspberry Sauce
1 cup fresh raspberry
¼ cup sugar
Heat sugar and raspberry in a small sauce pan. Cook until the sauce is thick and sticky.
To assemble, pour raspberry sauce at the bottom of the plate. Add pancakes and top with caramelized banana. Sprinkle some flaxseed on it if you like.