Sunday, December 13, 2015

Banana Pancakes


We had an overload of ripe bananas a few weeks ago so I was getting desperate with what to do with them.  One loaf of banana bread, banana bread granola...what next?  I've been really into making pancakes on the weekends so naturally I thought I'd try my hand at banana pancakes.  I explored the idea of those all banana pancakes but quickly decided I would miss the fluffiness of real pancakes and would likely be overwhelmed by an all banana pancake so I took one of my favorite regular pancake recipes and just added 1/2 of a banana.

Voila!

These beauties.  A newest favorite rotation to add to our weekend pancakes.  (My Oatmeal Pancakes with Berry Compote is another go-to recipe 'round here.)

This banana pancake recipe is super straightforward, just a few ingredients:










Does this happen to everyone else too?

My pancakes come out with different finishes depending on the order they are cooked in.



^^ They all taste equally delicious but this finish is my jam maple syrup.











Banana Pancakes

Ingredients:

1 1/2 c flour
2 tbsp sugar
3 tsp baking powder
1/2 tsp salt
2 eggs
1/2 over ripe banana, smashed
1/4 c unsweetened plain applesauce
1 tsp vanilla
1 c milk

Directions:

Whisk your dry ingredients together and set aside.  In a large bowl use a fork to smash your half banana into a mush and add your applesauce, whisk together to work out the clumps.  Add 2 eggs and vanilla and whisk.  Add your milk and whisk together.

Add your dry ingredients to the wet ingredients and stir with a fork until combined.  Set aside for at least 15 minutes.

Preheat a buttered skillet over medium heat.  (I like to get two going at once because this part feels like it takes forever when I'm hangry for breakfast!)

Once your skillet is HOT, scoop about 1/3 c of batter onto your buttered hot skillet, let it cook for about 1 minute 30 seconds and bubbles are forming, then flip, cook for another 90 seconds.  Using a spatula, remove the pancake and pour another 1/3 c of batter onto your skillet.  I butter the skillet every other pancake and that seems to work well.

Repeat until you've made about 8 airy, sweet banana pancakes and enjoy plain, wrapped around a slice of bacon or with pure maple syrup.



My strategy for eating pancakes is stack 'em and savor each fluffy bit, enjoying the layers that get a little less maple syrup action (as photographed earlier in this post).  Andy, on the other hand, prefers a divide and conquer method.  Butter each layer, then stack and slice into bite size and THEN slather with maple syrup.  I suspect our son will be the divide and conquer type too :)

What's your pancake eating method?

2 comments:

  1. Wow! Looks so yummy! Love it so much!
    Hugs,
    Love from www.trangscorner.com {a lifestyle, fashion, beauty, and food blog}

    ReplyDelete

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