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Cream of Banana Pancakes Recipe

By Robert J.Matthews

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1 3⁄4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon cinnamon 1⁄4 teaspoon nutmeg 1⁄4 teaspoon salt 1 large egg 3⁄4 cup milk 1 cup mashed banana  2 tablespoons honey or maple syrup, plus more for serving 2 tablespoons unsalted butter, melted 1 teaspoon vanilla extract

Ingredients

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Combine the cinnamon, nutmeg, flour, and baking powder with a whisk in a medium basin.

Instructions

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Egg, milk, mashed banana, honey/maple syrup, melted butter, and vanilla should be combined in a separate, large basin. 

2

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With minimal mixing (care should be taken not to overmix), incorporate the powdered ingredients into the wet ingredients in a slow motion. 

3

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A few irregularities are acceptable. Prehend the batter for five minutes.

4

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Brought to a medium temperature, a lightly lubricated skillet or griddle. Each pancake should receive about 1/3 cup batter. 

5

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Allow to cook for approximately 2 to 3 minutes, or until golden brown on the undersides and surface bubbles appear. 

6

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Maintain a greased pan between portions as you proceed with the remaining batter.

7

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