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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Tangy Banana Pancakes with Peanut Butter Sauce

Who doesn't like the combination of banana and peanut butter? (Thanks Elvis). Although banana flavoring is not a prerequisite, it adds a ton of flavor. The Peanut Butter sauce can be found here at 

http://theyankeechef.com/index.php/component/yoorecipe/recipe/630-peanut-butter-sauce ).


For 8 Serving(s)


  • tablespoon(s) oil, as needed
  • 1 3/4 cup(s) milk
  • 1 cup(s) plain yogurt
  • 2 bananas, mashed
  • 2 eggs, beaten
  • 3 tablespoon(s) butter or margarine, melted
  • 2 teaspoon(s) banana flavoring, or vanilla
  • 3 cup(s) flour
  • 1/2 cup(s) sugar

Tangy Banana Pancakes with Peanut Butter Sauce Directions

  1. In a bowl, whisk together milk, yogurt, eggs and banana flavoring, if using. In another bowl, blend flour and sugar. Mix the dry with the wet and stir in the melted butter. Fold in the mashed bananas. Over medium heat, add 1 tablespoon oil to a large skillet. When hot, add 1/4-cup measures of pancake batter to skillet, leaving an inch or so space between pancakes. Cook for about 2-3 minutes, or until starting to bubble around the edges, and flip. Continue cooking an additional 2-3 minutes, or until done. Repeat with remainder of batter, adding oil as neccessary. Serve hot with Perfect Peanut Butter Sauce