Buttermilk-Banana Pancakes with Pomegranate Syrup

Buttermilk-Banana Pancakes with Pomegranate Syrup(Adapted from CL)

1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour
1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 ounce dry farina
1 1/4 cups buttermilk
1 tablespoon canola oil
1/2 teaspoon vanilla extract
1 large egg
1 cup mashed banana

To make the syrup
1/2 cup pomegranate juice
1/2 cup pure maple syrup
2 tablespoons pomegranate juice
2 teaspoons cornstarch

In a large bowl, whisk together flours, sugar, baking soda, baking powder, cinnamon, salt and farina.

In a medium bowl, whisk together buttermilk, oil, vanilla, and egg. Stir into the flour until incorporated. Fold in banana.

Scoop about 1/4 cup batter per pancake onto a hot nonstick griddle. Turn when tops are covered with bubbles and edges look cooked.

For the syrup

In a medium saucepan, combine 1/2 cup pomegranate juice and syrup. Bring to a boil over medium-high heat. Combine 2 tablespoons juice and cornstarch in a bowl and add to pan. Cook 1 minute or until thickened. Remove from heat and serve warm over pancakes.