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“From Rachael Ray's 30 Minute Meals, this is a keeper! Pancakes are made all over the world, and fit in French, England, Scandinavian, Austian, Russian, African, Italian, Mexican, New England, Mid Atlantic, Mid West, Southern, and Western catagories! These may be frozen in the freezer and reheated.”
READY IN:
22mins
SERVES:
4
YIELD:
12 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. First you mix dry ingredients (the first 7) in a bowl.
  2. In a another bowl, mix the next four wet ingredients.
  3. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.
  4. Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook about 2 minutes on each side.
  5. Keep pancakes tented with foil as they come off the griddle (to keep them hot).
  6. Serve with drizzled honey or maple syrup on top. Enjoy!
  7. To freeze:
  8. Place individual pancakes between sheets of wax paper and freeze in freezer bags. Thaw and heat in skillet. I would imagine you could reheat this in the microwave too.

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