Banana Pancakes With Trail-Mix Yogurt Topping

"These pancakes are an extra special breakfast or brunch treat! Serve with a fresh fruit salad and freshly squeezed orange juice. From the R.S.V.P. section in an October 1988 issue of Bon Appetit. It was requested from the Salmon River Outfitters in Idaho."
 
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Ready In:
49mins
Ingredients:
16
Serves:
4-6
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ingredients

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directions

  • For Topping:.
  • Mix all ingredients in bowl; refrigerate until ready to use.
  • (Can be prepared 6 hours ahead.).
  • For Pancakes:.
  • Mix first 5 ingredients in large bowl.
  • Mix in buttermilk, 1/4 cup oil and egg yolks.
  • Mix in bananas.
  • Beat egg whites in medium bowl until soft peaks form; fold whites into batter.
  • Film griddle or large skillet with oil, heat over medium heat.
  • Using 1/3 cup batter for each pancake, add batter to skillet and cook until pancakes are golden brown, about 3 minutes per side; transfer to serving platter and keep warm.
  • Repeat with remaining batter, adding oil to skillet as necessary.
  • Serve with butter, maple syrup and yogurt topping.

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