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Buttermilk-Banana Pancakes with Pomegranate Syrup

Buttermilk-Banana Pancakes with Pomegranate Syrup
Buttermilk-Banan From preparation to the plate, this recipe takes about 45 minutes. A mixture of buttermilk, baking soda, banana, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a vegetarian diet.

Instructions

1
To prepare pancakes, lightly spoon flour into a dry measuring cup; level with a knife.
Ingredients you will need
All Purpose FlourAll Purpose Flour
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Measuring CupMeasuring Cup
KnifeKnife
2
Combine flour and the next 6 ingredients (through farina) in a large bowl; stir with a whisk.
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Cream Of WheatCream Of Wheat
All Purpose FlourAll Purpose Flour
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WhiskWhisk
BowlBowl
3
Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring until smooth. Fold in banana.
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ButtermilkButtermilk
VanillaVanilla
BananaBanana
All Purpose FlourAll Purpose Flour
EggEgg
Cooking OilCooking Oil
4
Spoon 1/4 cup batter per pancake onto a hot nonstick griddle. Turn when tops are covered with bubbles and edges look cooked.
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Frying PanFrying Pan
5
To prepare syrup, combine 1/2 cup juice and syrup in a medium saucepan. Bring to a boil over medium-high heat.
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JuiceJuice
SyrupSyrup
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Sauce PanSauce Pan
6
Combine 2 tablespoons juice and cornstarch in a bowl; add to pan. Cook 1 minute or until thickened; remove from heat.
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Corn StarchCorn Starch
JuiceJuice
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BowlBowl
Frying PanFrying Pan
7
Serve with pancakes.
DifficultyHard
Ready In45 m.
Servings6
Health Score5
Vegetarian
DietsLacto Ovo Vegetarian
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