Light and fluffy on the inside, lacy
and crisp on the outside, and delicately flavored with bananas and vanilla —
these are phenomenal banana pancakes.
I love them with a simple drizzle of
maple syrup but if you want to dress them up and hint at what’s inside, top
them with fresh sliced bananas and a dusting of confectioners’ sugar.
Begin by whisking together the
flour, baking powder, sugar and salt in a bowl.
Using a fork, mash the over-ripe
banana until almost smooth.
Whisk the eggs into the mashed
banana.
Add the milk and vanilla extract.
Then pour the banana mixture and
melted butter into the dry ingredients.
Fold the batter with a rubber
spatula. It will be thick and lumpy.
Heat the vegetable oil with a pad of
butter on a griddle or in a non-stick pan (the butter gives flavor and the
vegetable oil prevents the butter from burning). Spoon the pancakes onto the
griddle and cook until some bubbles appear on the top and the underside is
golden brown and crisp.
Flip the pancakes and cook a few
minutes more.
Top with maple syrup, fresh sliced
bananas and confectioners’ sugar if desired. Enjoy!
Banana
Pancakes
Ingredients
For
Pancakes
- 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled off;
- 2 tablespoons sugar;
- 2-1/2 teaspoons baking powder;
- 1/2 teaspoon salt;
- 1 small, over-ripe banana, peeled (the browner, the better);
- 1 cup plus 2 tablespoons low fat milk;
- 2 large eggs;
- 1/2 teaspoon vanilla extract;
- 3 tablespoons unsalted butter, melted;
For
Cooking
- Vegetable oil
- Unsalted butter
For
Serving
- Maple syrup
- Sliced bananas
- Confectioners' sugar (optional)
Instructions
- In a medium bowl, whisk together the flour, sugar, baking powder and salt;
- In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
- Set a griddle or non-stick pan over medium heat until hot. Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around. Drop the batter by 1/4-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
- Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter. Serve the pancakes while still hot with maple syrup, sliced bananas and confectioners' sugar if desired.
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