Friday, August 3, 2012
2 TB butter, melted, plus another TB to coat the pan/griddle
1 1/2 cups flour
2 TB sugar
2 1/2 tsp baking powder
1/4 tsp salt
1 small, ripe banana
1 cup milk
1/2 tsp vanilla extract
1. Combine the dry ingredients (Flour, sugar, baking powder, and salt). Set aside.
2. Mash the banana then add the milk, eggs, melted butter and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t over-mix, you’ll still have some lumps in the batter.
4. Heat a griddle or pan to medium heat. Coat with a tablespoon of butter. Pour a small amount of batter for each pancake. Let cook for a few minutes until you see the bubbles forming on the pancake. Flip and cook for another minute or two. I found these banana pancakes to be a bit thicker than the usual pancake I make at home so I let each side cook slightly longer ensuring that the middle was cooked. You could add a few tablespoons of water to thin the batter if you’d like.
5. Serve with maple syrup and additional bananas.
Make a double batch and freeze the pancakes to have on hand for busy mornings. Simply toast in the toaster on low to warm the pancakes or heat them for 10-15 seconds in the microwave.
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