Buttermilk-Banana Pancakes with Pomegranate Syrup

1  cup all-purpose flour (about 4 1/2 ounces)
1  tablespoon sugar
1/2  teaspoon baking soda
1/2  teaspoon baking powder
1/2  teaspoon ground cinnamon
1/4  teaspoon salt
1  (1-ounce) package uncooked instant farina (such as Cream of Wheat)
1 1/4  cups low-fat buttermilk
1  tablespoon canola oil
1/2  teaspoon vanilla extract
1  large egg
1  cup mashed banana (about 1 large)

1/2  cup pomegranate juice
1/2  cup maple syrup
2  tablespoons pomegranate juice
2  teaspoons cornstarch

To prepare pancakes, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 6 ingredients (through farina) in a large bowl; stir with a whisk. Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring until smooth. Fold in banana.
Spoon 1/4 cup batter per pancake onto a hot nonstick griddle. Turn when tops are covered with bubbles and edges look cooked.
To prepare syrup, combine 1/2 cup juice and syrup in a medium saucepan. Bring to a boil over medium-high heat. Combine 2 tablespoons juice and cornstarch in a bowl; add to pan. Cook 1 minute or until thickened; remove from heat. Serve with pancakes.

Yield: 6 servings (serving size: 3 pancakes and about 2 tablespoons syrup)

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