This is a fantastic recipe for homemade Buttermilk-Banana Pancakes. The real magic, however, is in the syrup, which is a mixture of maple syrup and PAMA Pomegranate Liqueur. The liqueur has a low alcohol content and using it in the syrup adds the exotic flavor of pomegranate to regular syrup and plays wonderfully with the banana in the pancakes. These Buttermilk-Banana Pancakes are the perfect surprise for mom or dad on Mother's and Father's Days or for a light springtime brunch on the patio.
Ingredients:
- Pancakes:
- 1 cup all-purpose flour (about 4 1/2 ounces)
- 1 tablespoon sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking power
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 (1-ounce) package uncooked instant farina (Such as Cream of Wheat)
- 1 1/4 cups low-fat butter
- 1 tablespoon canola oil
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 cup mashed banana (about 1 large)
- Syrup:
- 1/2 cup PAMA Pomegranate Liqueur
- 1/2 cup maple syrup
- 2 tablespoons PAMA
- 2 teaspoons cornstarch
Preparation:
To prepare pancakes...
- Lightly spoon flour into a dry measuring cup; level with a knife.
- Combine flour and the next 6 ingredients (through farina) in a large bowl; stir with a whisk.
- Combine butter-milk, oil, vanilla, and egg; add to flour mixture, stirring until smooth.
- Fold in banana.
- Spoon 1/4 cup batter per pancake onto a hot nonstick griddle.
- Turn when tops are covered with bubbles and edges look cooked.
To prepare syrup...
- Combine 1/2 cup PAMA and syrup in medium saucepan.
- Bring to a boil over medium-high heat.
- Combine 2 tablespoons PAMA and cornstarch in a bowl; add to pan.
- Cook 1 minute or until thickened; remove from heat.
- Serve with pancakes.
