I stumbled upon this recipe on accident when I started making banana pancakes and then discovered we had run out of milk. But we had horchata! And they turned out truly delicious!
1 cup flour (or use Red Mill gluten-free, 1-to-1 baking flour for a gluten-free variety)
1 egg
3 t baking powder
2-3 T sugar
1/4 t salt
1/4 cup canola or vegetable oil
approximately 1/2 cup horchata (enough to make a smooth, silky batter)
1 small-medium banana, chopped (a great use for a banana that is starting to turn brown)
Maple syrup (optional)
Mix all ingredients until you have a smooth, loose batter. Pour into rounds on a hot griddle. (About 250-300 degrees.) Flip when the centers bubble and the edges start to brown slightly. Wha-la! Delicious banana horchata pancakes! They go great with syrup, too!
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