Ingredients
Syrup:
1/2 cup GOLDEN BLOSSOM HONEY
2 tablespoons butter
2 tablespoons rum
Pancakes:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 1/3 cups milk
1/3 cup vegetable oil
2 tablespoons GOLDEN BLOSSOM HONEY
2 tablespoons rum
2 teaspoons vanilla extract
3 bananas, thinly sliced
4 tablespoons walnuts, chopped
Honey Tips
Honey Is Sweeter Than Sugar
Due to the high level of fructose, honey is 25% sweeter than table sugar.
Directions
Syrup:
Warm all ingredients in a small pot. Do not boil.
Pancakes:
In a large bowl combine flour, baking powder, and salt. In a small bowl whisk together eggs, milk, oil, honey, rum and vanilla. Add to dry ingredients. Stir until just combined. (If batter seems too thick, gently stir in a little more milk.)
Heat a large non-stick skillet over a medium heat. Once hot, pour batter by 1/4 cupful onto skillet. Place 5 banana slices on each pancake. Cook until bottoms are golden brown, about 3 minutes. Flip and cook an additional 3 minutes.
To serve place 3 pancakes on each plate. Drizzle with warm syrup and sprinkle with chopped walnuts.
Serves: 4
Warm all ingredients in a small pot. Do not boil.
Pancakes:
In a large bowl combine flour, baking powder, and salt. In a small bowl whisk together eggs, milk, oil, honey, rum and vanilla. Add to dry ingredients. Stir until just combined. (If batter seems too thick, gently stir in a little more milk.)
Heat a large non-stick skillet over a medium heat. Once hot, pour batter by 1/4 cupful onto skillet. Place 5 banana slices on each pancake. Cook until bottoms are golden brown, about 3 minutes. Flip and cook an additional 3 minutes.
To serve place 3 pancakes on each plate. Drizzle with warm syrup and sprinkle with chopped walnuts.
Serves: 4
