Banana Pancake For One With Blueberry Maple Syrup

There are times when I want a pancake but not have to break down a recipe in half or even 1/3.  With 2 of my favorite fruits and maple syrup –  I cannot go wrong with this recipe – very, very good!  It makes a very generous pancake.

  • 1/4 cup plus 1 tbsp. flour
  • 1/2 tsp. baking powder
  • 1 ripe banana, mashed
  • 1 egg, beaten
  • 1/2 tsp. vanilla extract

Combine the dry ingredients and the wet ingredients in two separate bowls.  Add the wet ingredients to the dry and stir until just moistened.

Cook on a hot skillet or griddle until done on both sides.  Serve with Michigan maple syrup or try a blueberry sauce below.

Blueberry Maple Syrup:

  • 2 cups blueberries, fresh or frozen
  • 1/2 tsp. lemon zest
  • 1/2 cup Michigan maple syrup

Combine the blueberries and zest in a saucepan and bring to a simmer, stirring occasionally for about 10 minutes.

Strain the syrup through a fine mesh sieve into a clean pan, pressing all of the juice out of the blueberries.  Return to a simmer and add the maple syrup; simmer for about 10 minutes, or until thickened.  The sauce will keep for 10 days, refrigerated.

You can also skip the straining step if you would prefer a texture more like a fruit topping.

See my recipe Banana Pancakes with Sauteed Bananas.  These are a special treat!

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