Banana Pancakes
author: "Once Upon A Chef"
source: https://www.onceuponachef.com/recipes/banana-pancakes.html
type: recipe
rating: *****
tags: recipe web onceUponAChef breakfast pancakes banana
creation date: 2022-12-05
mod date: 2022-12-05
Banana Pancakes
By Jennifer Segal, adapted from Williams-Sonoma The Kid's Cookbook, by Abigail Johnson Dodge
*Fluffy on the inside, crispy on the outside and delicately flavored with bananas, these are phenomenal banana pancakes.
Servings: Makes twelve 4-inch pancakes
Total Time: 20 Minutes
Ingredients
For Pancakes
| Amount | Ingredient | Notes |
|---|---|---|
| 1 1/2 cups | All-Purpose Flour | spooned into measuring cup and leveled off |
| 2 T | Sugar | |
| 2 1/2 tsp | Baking Powder | |
| 1/2 tsp | Salt | |
| 1 small | Banana | over-ripe, peeled - the browner the better |
| 2 large | Eggs | |
| 1 Cup 2 T | Milk | |
| 1/2 t | Vanilla Extract | |
| 3 T | Unsalted Butter | can use salted butter |
For Cooking
| Amount | Ingredient | Notes |
|---|---|---|
| 1-2 T | Vegetable Oil | |
| 1 T | Unsalted Butter | can use salted butter |
Instructions
- Make the batter
- 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.
- Cooking the pancakes
- 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 ¼-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.
- Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.
Nutrition Information
- Per serving (6 servings)
- Serving size: 2 pancakes (does not include maple syrup or toppings)
- Calories: 278
- Fat: 12 g
- Saturated fat: 6 g
- Carbohydrates: 35 g
- Sugar: 9 g
- Fiber: 1 g
- Protein: 7 g
- Sodium: 299 mg
- Cholesterol: 85 mg
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