Banana pancakes with maple syrup
Serve with maple syrup from Vermont. Pancakes and maple syup are a match made in heaven.
Sift flour, baking powder, and salt in a bowl. Mix in nutmeg, cinnamon, and sugar.
Blend bananas until smooth. Add milk, eggs and vanilla extract to the bananas and blend again until well mixed.
Pour the liquid into the flour. Mixr until and moistened, and then stir in the melted butter.
Brush some melted butter on a skillet. Heat on medium until hot, about 2-3 minutes.
Place 1 heaping tablespoon of pancake batter onto the griddle and let it spread. Cook for about 2 minutes, or until the surface is bubbly.
Flip the pancake over and cook for 1/2 minutes on the other side; it should be light brow.
Repeat with the rest of the batter.
To serve, place two or three pancakes on a plate and drizzle with maple syrup.
Would you like banana strawberry pancakes? Fold 1 cup sliced strawberries into the pancake bater before cooking. More ideas? Fold in 1 cup of one of theese: Peeled and sliced apricots or peaches, kiwi, chopped raspeberries or blackberries, or whole blueberries. For a lighter cooking, substitute melted butter with same amount canola oil and spray the griddle with vegetable oil instead of brushing melted butter.
Maple syrup is made from the sap of sugar maples, and they have many of these in Vermont. The sap is boiled to the consistence of syrup: about 40 quarts or sugar maple tree sap are necessary to make 1 qart of maple syrup.
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