Friday, September 9, 2011
I was planning on waiting til Monday to share these pancakes with you, but it's such a good lazy Saturday morning recipe that I figured it would be more logical to give it to you before the weekend.
I don't really like bananas until they're covered in black spots - anytime before that I find them to be too firm, and not sweet enough to eat. Since I always wait until my bananas are super ripe, and since I tend to overbuy them, I always end up with a couple that I waste. In the interest of not throwing away perfectly good food, I made these delicious pancakes. This is definitely a recipe that I'll make again and again - it was super easy, I had all the ingredients in the house, and it kicked the butt of every pancake mix I've ever tried.
This recipe makes 8 pancakes that are approximately 5 inches in diameter each. I was just cooking for myself when I made these, so I stuck the 5 pancakes that I didn't eat in the freezer, and plan to reheat them in the oven at some point according to the directions here. Has anyone ever tried this? I'll be sure to update this post once I know how they turn out after being reheated from frozen.
Here's what you'll need:
Butter for greasing the pan
1 1/2 cup all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 small, very ripe banana, peeled and mashed well
1 cup milk (I used 1%, but any type should work)
1/2 teaspoon vanilla extract
Maple syrup, sliced banana, and butter for serving
In a medium bowl, stir together the flour, sugar, baking powder, and salt.
In a separate medium bowl, whisk together mashed banana, milk, eggs, and vanilla until thoroughly combined. Using a rubber spatula, fold wet mixture into dry ingredients until just combined. Do not over mix or your pancakes will be tough! The batter will be slightly lumpy.
Preheat your griddle (or frying pan). Butter the griddle and spread around so the cooking surface is evenly coated. Using a dry 1/3 measuring cup, scoop batter onto the griddle. Cook pancakes until the bottom is golden brown, and small holes start to form on the uncooked side. Flip pancake to the uncooked side, and cook for about 2 minutes more, until golden brown.
Repeat with remaining batter until it's all used up. If you can't cook a lot of pancakes at once due to having a small griddle, or just a frying pan, here's a tip that I use sometimes: Preheat your oven to 200 degrees, and line a pie plate with foil. As you cook the pancakes, stick them in the pie plate to stay warm, and gently cover with foil so they don't get dried out.
(Note: I updated this recipe on 9/12 to clarify the addition of butter to the recipe. When I made this, I only used butter on the skillet, and did not add it to the batter as the original recipe instructed. I think it's probably why they turned out so fluffy, instead of flat! If you would like to use butter in the batter please refer to the original recipe at the link below. Sorry for any confusion!)