Recipe by loof
These melt-in-your-mouth pancakes make a special breakfast treat!
Top Review by Maryland Jim
Made these tonight as a breakfast for dinner dish. Everyone loved the banana in the cakes. The sauce could very well be used on other dishes like waffles or biscuits! Made for ZWT9 and "The Apron String Travelers"
- 3⁄4 cup quick-cooking oats
- 1 1⁄4 cups milk
- 1 (20 ounce) can pineapple tidbits
- 2 tablespoons oil
- 1 medium ripe banana, mashed
- 2 eggs
- 1 1⁄4 cups flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 1⁄2 teaspoons cornstarch
- 2 tablespoons maple syrup
Directions See How It's Made
- Drain pineapple and reserve liquid.
- In a large bowl, mix the oats, milk, oil, banana, eggs, and 1/2 cup of the reserved pineapple juice.
- Mix flour, baking powder and salt. Add to oat mixture. Beat well.
- In a small saucepan, blend the cornstarch and syrup until smooth. Stir in 1/2 cup reserved pineapple juice.
- Cook, stirring constantly, for 2-3 minutes until syrup begins to thicken. Stir in pineapple pieces and remove from heat.
- Heat griddle (when a drop of water dripped onto the griddle sizzles, it's ready). Spray lightly with cooking spray. Pour batter onto hot griddle, about 1/4 cup per pancake. Cook until batter bubbles and edges begin to look dry. Flip and cook until golden brown.
- Serve pancakes with warm pineapple sauce.