Ingredients Jump to Instructions ↓

  1. 2 cup sifted, self-rising flour

  2. 1 tsp. cinnamon

  3. 2 tbsp. Log Cabin Syrup

  4. 2 large eggs, beaten

  5. 2 cups milk

  6. 6 tbsp. vegetable oil

  7. Pinch salt

  8. For the Topping:

  9. 1/2 cup chopped walnuts

  10. 2 ripe bananas, thinly sliced

  11. 2 tbsp. Log Cabin syrup

  12. Confectioners' sugar for dusting

  13. Whipped cream for topping

Instructions Jump to Ingredients ↑

  1. Sift flour, salt and cinnamon together into a large bowl. In a second bowl combine syrup, egg and milk. Add wet ingredients gradually to flour and mix until smooth. Whisk in oil until mixture is smooth.

  2. Pour the batter by 2/3 cupfuls onto a lightly greased hot griddle or greased non-stick pan. Flip them over when bubbles form on top of pancakes. Continue cooking until second side has turned a golden brown color.

  3. Keep pancakes warm and prepare topping by slicing banana's into a bowl. Add chopped walnuts. Drizzle maple syrup over banana mixture and carefully stir to combine.

  4. To serve, spoon mixture over finished pancakes, dust with confectioners' sugar and drizzle with more maple syrup. Top with whipped cream.


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