It's a well known fact that I love all things 'ginger-molasses' - especially cookies. I'm on a constant mission to sample cookies when I find them, and so far, my top three, have been at Wanda's, Ideal Coffee, and Pusateris. I made some delicious ginger molasses cookies a while back and jumped at the opportunity to try pancakes that may taste just as yummy. Topping them with sugary bananas wasn't even necessary, but it sure was a weekend breakfast treat!
GINGER MOLASSES PANCAKES WITH CARAMELIZED BANANAS // makes 10 pancakes
Ingredients:
1 cup white flour
1 tbsp baking powder
1 tsp powdered ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tbsp brown sugar
1 egg
1 cup milk (I used soy)
3 tbsp molasses
1/2 tsp vanilla extract
2 tbsp butter, melted
for the bananas...
1 large banana, cut lengthwise in half, and chopped into 1/2" chunks
1 tbsp brown sugar
1 tsp cinnamon
What to do:
In a large bowl, combine the dry ingredients. Mix the wet ingredients in a separate bowl, and then fold into the dry, mixing just enough to combine.
Heat a large pan on medium and melt a small spoon of butter. When the butter is hot, ladle-in pancake mix into pancake size circles. Watch closely and after a few minutes (once the underside is set), flip. Be sure not to burn them. Once ready, place on a wire rack - being sure not to stack them or they will get soggy.
While the pancakes are cooking, make the bananas. In a bowl, combine the chopped banana, sugar and cinnamon. Melt some butter in a small saucepan and fry the bananas until gooey and crispy on medium-high heat.
Serve pancakes with a scoop of bananas and some maple syrup.