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Fluffy banana pancakes with raspberry syrup

### Fluffy Banana Pancakes with Raspberry Syrup Recipe

#### Fluffy Banana Pancakes

**Ingredients:**
- 2 large ripe bananas, mashed
- 2 large eggs
- 1 cup (240ml) buttermilk
- 1 tsp vanilla extract
- 2 tbsp melted butter or vegetable oil
- 1 1/4 cups (150g) all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon

**Instructions:**

1. **Prepare the Bananas:** In a large mixing bowl, mash the bananas with a fork until smooth. It's okay if there are some small lumps.

2. **Mix Wet Ingredients:** Add the eggs, buttermilk, vanilla extract, and melted butter or oil to the mashed bananas. Whisk until well combined.

3. **Combine Dry Ingredients:** In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.

4. **Combine Wet and Dry Ingredients:** Pour the dry ingredients into the wet ingredients. Stir gently with a spatula until just combined. Do not overmix; some lumps are fine.

5. **Preheat the Pan:** Heat a large non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to the pan to coat.

6. **Cook the Pancakes:** Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes. Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.

7. **Keep Warm:** Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter, adding more butter or oil to the skillet as needed.

#### Raspberry Syrup

**Ingredients:**
- 2 cups (240g) fresh or frozen raspberries
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) water
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 2 tsp water (optional, for thickening)

**Instructions:**

1. **Combine Ingredients:** In a medium saucepan, combine the raspberries, sugar, water, and lemon juice.

2. **Cook the Syrup:** Heat over medium heat, stirring occasionally, until the mixture comes to a boil. Reduce the heat and let it simmer for about 10 minutes, or until the raspberries have broken down and the mixture has thickened slightly.

3. **Strain the Syrup:** If desired, strain the syrup through a fine mesh sieve into a bowl to remove the seeds, pressing down with a spoon to extract as much liquid as possible.

4. **Thicken (Optional):** If you prefer a thicker syrup, return the strained syrup to the saucepan. Stir in the cornstarch mixture and cook over medium heat until the syrup thickens, about 1-2 minutes.

5. **Cool Slightly:** Let the syrup cool slightly before serving. It will thicken more as it cools.

#### Serving

1. **Stack and Drizzle:** Stack the pancakes on a plate and generously drizzle with the warm raspberry syrup.

2. **Garnish (Optional):** Garnish with fresh raspberries, banana slices, and a dollop of whipped cream if desired.

3. **Serve:** Serve immediately and enjoy your fluffy banana pancakes with homemade raspberry syrup!

### Tips

- **Buttermilk Substitute:** If you don't have buttermilk, you can make a substitute by adding 1 tbsp of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- **Keep Pancakes Warm:** Keep the cooked pancakes warm in a low oven (200°F or 95°C) while you cook the rest.
- **Freezing Pancakes:** You can freeze leftover pancakes by placing them in a single layer on a baking sheet. Once frozen, transfer them to a zip-top bag. Reheat in the toaster or microwave.