Banana Pancakes with Strawberry Syrup

This is a modification of a recipe I got from the blog "Sisters Cafe". They have tons of yummy recipes, especially pancakes and waffles. The original recipe called for bananas sliced on top of the batter while cooking, but I mashed it up into the batter--big improvement. It also served the pancakes with strawberry slices, but I changed a Lemon Syrup recipe that came from Malia's "Gingerbread Pancakes" to make this lip smackin' delight.

As always, the buttermilk gives these pancakes a light, delicious taste. Enjoy.

Banana Pancakes with Strawberry Syrup
(I made 1 1/2 times this recipe for my family andwasn't quite enough.)

1 C flour
1 TB sugar (white or brown)
1 tsp. Baking Powder
1/2 tsp. salt
1/2 tsp. soda
1 egg
1 Cup Buttermilk
2 TB oil
1 tsp. vanilla
1 med. banana, smashed (I blended mine with a little juice from the strawberries)

Mix dry ingredients. Mix wet ingredients and add to dry ingredients. Whisk or stir until moistened. Add a little milk to batter if too thick.

Syrup
1 1/2 cup strawberries (about) processed in blender or food processor until smooth
3/4 Cup sugar (we often use splenda)
5 tsp. cornstarch
1 Cup water
1 TB margerine or butter

Mix sugar, cornstarch and water in saucepan. Cook over medium heat until thickened and bubbly (stirring often). One it begins to bubble, cook about 2 minutes longer.

Remove from heat, stir in butter. When butter is melted, stir in strawberry puree. Whisk until well mixed. Serve warm. Cover and refrigerate remaining sauce up to three days.

Carrot Pancakes

For anyone who loves carrot cake and cream cheese frosting, these are the best. Plus you can sneak the veggie in for kids.
PANCAKES
1 1/4 c. all purpose flour
2 tablespoons finely chopped pecans
2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground ginger
1 egg, lightly beaten
1/3 c. packed brown sugar
1 c. milk
1 c. grated carrots
1 tsp. vanilla extract
CREAM CHEESE SPREAD
4 oz. cream cheese, softened
1/4 c. confectioners sugar
2 tablespoons milk
1/2 tsp. vanilla extract
dash ground cinnamon

In a bowl, combine the first six ingredients. In other bowl combine the egg, brown sugar, milk, carrots and vanilla; mix well. Stir into the dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle. turn when bubbles form on top of pancake; cook until second side is golden brown.

Meanwhile, place the cream cheese, confectioners sugar, milk and vanilla in a blender or food processor. Blend until smooth. Transfer to a bowl; sprinkle with cinnamon. Serve with pancakes.

4 servings.