Thick Pancakes with Caramel Bananas and Pecan Nuts

[Guest guest]

Thick Pancakes with Caramel Bananas and Pecan Nuts

 

2/3 cup all-purpose flour

1/2 cup whole wheat flour

1/2 cup rolled oats

1 teaspoon baking powder

pinch of salt

2 T golden brown sugar

1 large egg

1 T sunflower oil, plus oil for frying

1 cup lowfat milk

 

For the caramel bananas and pecan nuts

4 T butter

1 T maple syrup

3 bananas, halved and quartered

1/4 cup pecan nuts

Makes 10

 

Mix together the flours, oats, baking powder, salt and

sugar. Make a well in center of flour mixture, add

egg, oil and a quarter of milk. Mix well, gradually

add rest of milk. Leave rest for 20 minutes in refrig.

 

Heat a large heavy frying pan. Using 2 T of batter for

each pancake. Cook for 3 min. on each side or until

golden. Keep warm.

 

Wipe out bottom of pan and add butter. Heat slowly add

syrup, add bananas and nuts. Cook 4 min. turning once.

Place 2 pancakes on each warm plate, top with caramel

bananas and pecan nuts.

 

 

 

 

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