Banana Pancakes

Makes about 14 pancakes

1¾    cups unbleached, all-purpose flour
¼      cup granulated sugar
¼      cup light brown sugar, packed
1       teaspoon baking soda
½      teaspoon baking powder
¼      teaspoon table salt
¼      teaspoon ground cinnamon
1½   cups buttermilk
2       large eggs
¾      teaspoon pure vanilla extract
2       ripe bananas (½ mashed, 1½
         cut into thin slices) divided
¼      cup unsalted butter, melted
Unsalted butter to coat pan

Nutritional Information per serving (2 pancakes):
Calories 199 (34% from fat) • carb. 27g • pro. 6g fat 8g • sat. fat 4g • chol. 71mg • sod. 306mg calc. 81mg • fiber 1g

1. Stir the flour, granulated and light
brown sugars, baking soda, baking
powder, salt and cinnamon together in
a small mixing bowl. Reserve.
2. Put the buttermilk, eggs, vanilla
extract and mashed, ripe banana into
a separate large mixing bowl. Whisk
together until well blended.
3. Stir in the melted butter. And then
gently stir in the reserved dry
ingredients until just incorporated.
4. Assemble the Cuisinart® Stack5® to
350°F.
5. Once preheated, melt a small amount
of butter to just coat the baking pan.
6. Drop batter evenly into the baking pan
using a ¼-cup measure. Place 2 to 3
banana slices on each pancake. Cook
pancakes until bubbles form, about
2 minutes; flip and cook until done,
about 1 to 2 minutes longer. Repeat
with remaining batter.
7. Transfer to warm plates for serving.
As you finish each round of pancakes, you can keep them warm on a wire rack
placed on a baking sheet inside a low
oven (200°F).