1 - 2 tbsp (15-30 mL) butter
1. Mash banana. Set aside. Whisk eggs until foamy. Whisk in mashed banana.
2. In a large non-stick frying pan, over medium-high heat, melt butter. Using a ⅓ cup (75 mL) measure, pour batter into pan. Cook for 1-2 minutes. Flip pancakes and cook 1-2 minutes longer. Serve pancakes with strawberry syrup. Recipe follows.
Yield: 3 pancakes.
1 cup (250 mL) water
1 cup (250 mL) sugar
2 cups (500 mL) quartered strawberries
Strawberries for garnish
Combine water and sugar in medium sized saucepan and place over medium-high heat. Stir mixture to dissolve sugar. Add strawberries. Bring to a boil. Reduce heat and simmer for about 20-25 minutes until strawberries are very soft and syrup thickens. Strain mixture through fine sieve. Cool and refrigerate.
Yield: 1 cup (250 mL) syrup