Banana Bread Pancakes and Cream Cheese Syrup

Banana Bread Pancakes

Yields about 1 dozen 

1 1/2 cups all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon vanilla

1/4 teaspoon salt

1 cup whole milk

1/4 cup + 2 tablespoons buttermilk

1 cup mashed well, overripe bananas (about 2 bananas)

1/4 cup sour cream

1 egg

2 tablespoons butter, melted

banana slices, for garnish (optional) - hubs ate these, sorry they're not in the picture

chopped walnuts or pecans, for garnish (optional)

• Preheat a non-stick griddle. 
• In a mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt, set aside. 
• In a separate mixing bowl whisk together buttermilk, milk, mashed bananas, sour cream, egg, vanilla and melted butter. 
• Add dry ingredients to milk mixture and whisk just until combine.
• Pour about 1/4 cup mixture onto buttered preheated griddle and using the measuring cup slightly spread the batter outward keeping a circular form (this helps them to be more even so you don't get the fat center and thin sides). 
• Cook until bubbles begin to appear on the surface and bottom is golden, then flip pancake and cook opposite side until golden. 
• Serve immediately with Cinnamon Cream Cheese Syrup and garnish with optional banana slices and chopped nuts.

Cream Cheese Syrup

1/4 cup butter

3/4 cup granulated sugar

1/3 cup buttermilk

4 oz cream cheese

1/2 teaspoon baking soda

1 teaspoon vanilla extract

• Melt butter in a large saucepan over medium low heat. 
• Stir in sugar, cinnamon, buttermilk and cream cheese. 
• Cook mixture, whisking constantly until cream cheese has melted. 
• Stir in baking soda and whisk for about 10 seconds until very frothy. 
• Remove from heat and stir in vanilla. 
• Serve warm. 
• Store in refrigerator up to 1 week.