Friday, July 10, 2015

Banana Pancakes

"Makin' banana pancakes, pretend that it's the weekend now..."

Admit it, any time you hear the words "banana pancakes," you start singing the Jack Johnson song.  Since I was at his concert 5 years ago yesterday, it seems appropriate to be sharing a banana pancake recipe with you today!

Now, I know: banana pancakes aren't that earth-shattering, and who needs a recipe for it?  Just believe me that this isn't your normal pancake batter with banana slices tossed on top.  My mom is a big fan of bananas and pancakes, but with that said, she doesn't like "big chunks of banana" in the pancakes.  Confusing, I know.  But that's what makes this recipe so smart.  Rather than slicing bananas and adding them to the pancakes as they cook, this batter has mashed banana added to it.  Genius.  You get the flavor of banana without the mushy chunks.  Since the weekend starts tomorrow, maybe you'll have the time to put on some Jack Johnson and make banana pancakes.  If you want to top yours with sliced banana - and/or walnuts and/or whipped cream - I say go for it.  Just promise you won't use a box mix okay!?  This is only 2 steps and the results are glorious.


banana pancakes
from Annie's Eats
makes 8 pancakes

4 tablespoons unsalted butter, plus additional for greasing the pan
1 1/2 cups all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 small ripe banana, mashed
1 cup milk
2 large eggs
1/2 teaspoon vanilla extract
additional banana slices for serving
maple syrup, whipped cream, walnuts, etc. for serving

1) Preheat the oven to 200 degrees.  Melt the butter in a microwave-safe bowl; set aside to cool slightly.  In a medium bowl, combine the flour, sugar, baking powder, and salt.  Whisk together to combine.  In another bowl, combine the mashed banana, milk, eggs, and vanilla. and whisk to blend.  Add the melted butter and the banana mixture to the bowl with dry ingredients and mix gently with a rubber spatula until just blended (the batter will be slightly lumpy).

2) Heat a skillet or griddle over medium heat.  Grease lightly with butter.  Drop the batter in 1/3 cup portions onto the heated cooking surface.  Cook until a few bubbles form in the top surface and the bottom is golden brown, about 2 minutes.  Carefully flip the pancake over and cook on the remaining side until golden brown, 1 - 2 minutes more.  Transfer finished pancakes to a plate in the warm oven while you use the remaining batter, regressing the pan as needed.  Serve warm with maple syrup and sliced bananas as desired.

No comments:

Post a Comment