|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 1g||3%|
|Total Sugars 7g|
|Vitamin C 4mg||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
What's better than pancakes on a lazy weekend morning? Pancakes with a surprise inside! When you cut into these banana pancakes, there is a slice of fresh banana waiting for you.
These pancakes are quick and easy because most of the work to make the batter is done in the blender. We like to incorporate cottage cheese into the batter for extra flavor and an added protein boost.
Serve these with the classic pat of butter and drizzle of maple syrup, or try this warm honey and lemon syrup. These subtle flavors lend an air of sophistication to the breakfast table. Serve with crisp bacon or sizzling sausage links for a memorable sit-down family breakfast.
1/2 cup cottage cheese
1/2 cup sour cream
1/2 cup plus 1 tablespoon honey
1/4 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs, room temperature
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 banana, peeled and cut into 18 thin slices
1 tablespoon vegetable oil, or canola oil
2 tablespoons fresh lemon juice
Steps to Make It
Gather the ingredients.
Blend the cottage cheese, sour cream, the 1 tablespoon of honey, vanilla extract, and salt in a blender until very smooth.
Beat eggs in a medium bowl until frothy. Beat in the cottage cheese-sour cream mixture.
In a small bowl, combine the flour and baking powder. Gradually stir into cheese-egg mixture, careful not to overmix.
Lightly dust the banana slices with some flour and set aside.
Brush a griddle pan with a small amount of vegetable oil. Heat over low heat, then increase to medium heat until a few drops of water splashed on hot surface continue to sizzle for several seconds. Drop batter by spoonfuls (or a scant 1/8 cup measure) onto the hot griddle. Immediately top each pancake with one of the prepared banana slices in the center.
Spoon about a small amount of batter on top of each banana slice. Cook pancake 1 1/2 to 2 minutes or until bubbles form on the surface.
Turn pancakes over and cook another minute or so until golden and puffed.
Remove pancakes to an ovenproof platter and keep warm in the oven set at the lowest setting. Lightly re-oil griddle pan as needed and continue to cook the remaining pancakes.
In a small saucepan, heat the remaining 1/2 cup honey and the 2 tablespoons lemon juice over low heat just until warmed, about 2 minutes.
Serve the hot pancakes on the platter or warmed individual plates. Pass the warm honey-lemon syrup for drizzling on top.
- When choosing a banana for this recipe, select one that is not overly ripe and still quite firm. This will help when cutting the slices for the banana center.
- Flouring the banana slices will help them stay in the center of the pancake, and not sink down to the surface (where they might burn).