Sunrise:
Buttermilk-Banana Pancakes with Pomegranate Syrup Pancakes

Made with: Pomegranate Liqueur

Ingredients:
1 cup all-purpose flour (about 4 1/2 ounces)
1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon baking power
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 (1-ounce) package uncooked instant farina
1 1/4 cups low-fat butter
1 tablespoon canola oil
1/2 teaspoon vanilla extract
1 large egg
1 cup mashed banana

Syrup Ingredient:
1/2 cup pomegranate juice
1/2 cup maple syrup
2 tablespoons Pomegranate Liqueur
2 teaspoons cornstarch

Procedure:
1. To prepare pancakes, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 6 ingredients (through farina) in a large bowl; stir with a whisk. Combine butter-milk, oil, vanilla, and egg; add to flour mixture, stirring until smooth. Fold in banana.

2. Spoon 1/4 cup batter per pancake onto a hot nonstick griddle. Turn when edges look cooked.

3. To prepare syrup, combine 1/2 cup pomegranate juice and syrup in medium saucepan. Bring to a boil over medium-high heat. Combine 2 tablespoons Pomegranate Liqueur and cornstarch in a bowl; add to pan. Cook 1 minute or until thickened; remove from heat. Serve with pancakes.

Other Great Recipes using Pomegranate Liqueur:
Pomegranate Salsa

Sunrise:
Buttermilk-Banana Pancakes with Pomegranate Syrup Pancakes

Pomegranate-Spiced Chicken and Greens Chicken

Mexican Salad with Pomegranate-Lime Dressing

Paradise Gelato