3/4  cup  all-purpose flour
6  tablespoons  whole-wheat flour
1 1/4  teaspoons  baking powder
3/4  teaspoon  baking soda
1 1/2  teaspoons  sugar
1/4  teaspoon  salt
1  large egg
1 1/2  cups  buttermilk
About 3 tablespoons melted butter or margarine
2  ripe bananas (3/4 to 1 lb. total), peeled and thinly sliced

Preparation

1. In a bowl, mix all-purpose flour, whole-wheat flour, baking powder, baking soda, sugar, and salt.

2. In another bowl, whisk to blend eggs, buttermilk, and 3 tablespoons butter. Add to dry ingredients and stir just until batter is evenly moistened.

3. Ladle batter, 1/4 cup at a time, onto a lightly buttered medium-hot (350°) griddle or lightly buttered 10- to 12-inch nonstick frying pan (or use 2 pans at the same time) over medium heat. Scatter 3 to 5 banana slices onto each pancake and cook until edges of the cake look dry, 3 to 4 minutes. Turn with a wide spatula and cook until browned on the bottom, 3 or 4 minutes longer.

4. Serve pancakes immediately, or place in a single layer on baking sheets and keep warm in a 200° regular or convection oven until all are cooked.

Nutritional Information

Calories:    209 (33% from fat)

Protein:    6.1g

Fat:    7.6g (sat 4.3)

Carbohydrate:    30g

Fiber:    2g

Sodium:    488mg

Cholesterol:    53mg