Try stacking pancakes for a luxurious breakfast treat. Younger children especially love their sweet fluffiness.
- Yield: 6 Servings
- Preparation Time: 10 Minutes
How to Make It
- Sift the flour and baking powder into a large bowl and add the sugar. In a bowl, whisk together the milk, eggs, and vanilla extract. Make a well in the center of the flour mixture and whisk in the milk mixture, a little at a time, bringing in the flour as you go. Finally, whisk in the cooled, melted butter until the mixture is smooth.
- Melt a pat of butter in a large, nonstick frying pan. Pour tablespoons of the batter into the pan, leaving space between them for the batter to spread. Each pancake should become about 3¼–4 in (8–10 cm) in diameter, but don’t worry too much.
- Cook over medium heat, reducing the heat if they seem to be cooking too fast. Turn the pancakes when small bubbles appear on the surface and pop. Cook for another 1–2 minutes until golden brown and cooked through.
- Slice the bananas diagonally to produce 2 in- (5 cm-) long strips. Place a warm pancake on a plate and top with a spoonful of yogurt and slices of banana. Top with another pancake, more yogurt, banana, and honey. Finish the stack with a third pancake, topped with a spoonful of yogurt and drizzled generously with honey.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.