Ingredients

The following ingredients have 4 Servings
  • 1 ½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 ½ teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 3/4 cup milk¹
  • 1/2 cup vanilla yogurt²
  • 1/2 teaspoon vanilla extract
  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 2 bananas ((not overripe), in 1/4-inch slices)
  • 1/4 cup chopped pecans ((optional))

Instruction

  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  • Make a well in the dry ingredients, and add the wet into the dry; mix until just combined.
  • Heat a large skillet over medium-low heat. Grease skilled with butter or nonstick cooking spray.
  • Add 1/4 cup batter per pancake.
  • Cook until bubbles form and the edges start to look dry, about 2 minutes.
  • Flip pancake over, and cook for 1-2 minutes, or until the other side is lightly browned.
  • Meanwhile, make the caramelized bananas.
  • Melt the butter in a separate skillet over medium-low heat.
  • Add the butter and let it melt.
  • Once the most of the butter has melted, stir in the sugar; continue stirring until the sugar melts.
  • Add the banana slices, and cook until the bananas begin to soften and caramelize.
  • Flip bananas over and continue cooking until the other side has caramelized, about 2-3 minutes.
  • Add the pecans, if using, and stir to combine.
  • Pour the banana sauce over hot pancakes.