Banana Pancakes with Coconut Syrup

Earlier this year we visited the Florida Keys and had breakfast at the Blue Heaven restaurant. We dined outdoors and had chickens eating the crumbs beneath the table.  I enjoyed their famous banana pancakes and decided to try to my own version of them at home.  I made the plate-sized pancakes, though they could easily be made in a smaller size.  Topped with coconut syrup and served with fresh pineapple, it is easy to imagine palm trees nearby!

Banana Pancakes

• 1 cup flour
• 2 tablespoons sugar (white or brown)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1./2 teaspoon salt
• 1 egg, whisked
• 1 cup buttermilk
• 2 tablespoons vegetable oil
• 2 bananas - one mashed and one thinly sliced

1. Combine dry ingredients in mixing bowl.
2. Mix whisked egg, buttermilk and oil.  Add mashed banana and stir.
3. Add liquid mixture slowly to dry ingredients.  
4. Stir until smooth.
5. Heat griddle or non-stick pan over medium-low heat until water dances on the surface.
6. Drop batter onto hot griddle...spreading as necessary to form desired size pancakes.
7. Arrange banana slices on the batter once in the pan.
8. Once the pancake is bubbly on top, flip carefully.
9. Cook until the second side is golden.
10. Serve with coconut syrup.

Yield: 3 plate-sized pancakes or 8-4 inch pancakes.


Coconut Syrup

• 1 cup sugar
• 1/2 cup water
• 1/2 cup whipping cream
• 1 teaspoon coconut extract

1. Combine sugar and water in a small saucepan and bring to a boil. 
2. Reduce heat and simmer for 3-5 minutes
3. Cool completely.
4. Whisk in whipping cream.
5. Stir in coconut extract.

*Can be prepared ahead and refrigerated.