Recipe: Banana-Oatmeal Pancakes with Maple-Rum Syrup

BANANA-OATMEAL PANCAKES WITH MAPLE-RUM SYRUP

1 1/3 cups buttermilk
1/2 cup quick-cooking rolled oats, uncooked
1 cup unsifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon vegetable oil
1 large egg
1/2 teaspoon vanilla extract
1 1/2 cups coarsely chopped ripe banana (about 2 large)
FOR SERVING:
Maple-Rum Syrup (recipe follows)
3 tablespoons chopped pecans, toasted

Heat oven to 200 degrees F.

In a small bowl, combine buttermilk and oats. Set aside 10 minutes.

In a large bowl, combine the flour, baking powder, and salt.

In a medium bowl, whisk together vegetable oil, egg, and vanilla. Add egg mixture and oat mixture to flour mixture, combining well. Fold in chopped bananas. If mixture seems to thick, add 1 to 2 tablespoons water.

Heat a nonstick griddle or skillet over medium-high heat. Coat with vegetable-oil cooking spray. Spoon 1/3 cup batter for each pancake onto hot griddle. Cook until tops bubble and edges are crisp - 3 to 5 minutes. Turn pancakes over and cook 1 minute more. Repeat with remaining batter and keep pancakes warm in oven.

Top pancakes with warm syrup and toasted pecans; serve.

MAPLE-RUM SYRUP

3/4 cup maple syrup (grade A, if available)
1 teaspoon rum (or 1/2 teaspoon rum extract)
1/4 teaspoon ground cinnamon

In a small saucepan, combine maple syrup, rum, and cinnamon over low heat until warm.

Makes 9 pancakes
Source: Country Living Magazine, March 2000