{"id":117,"date":"2023-02-03T22:24:59","date_gmt":"2023-02-03T22:24:59","guid":{"rendered":"https:\/\/abzug.org\/recipes\/?p=117"},"modified":"2023-02-03T22:24:59","modified_gmt":"2023-02-03T22:24:59","slug":"banana-pancakes","status":"publish","type":"post","link":"https:\/\/abzug.org\/recipes\/2023\/02\/03\/banana-pancakes\/","title":{"rendered":"Banana Pancakes"},"content":{"rendered":"
\n

author: "Once Upon A Chef"
\nsource: https:\/\/www.onceuponachef.com\/recipes\/banana-pancakes.html<\/a>
\ntype: recipe
\nrating: *****
\ntags: recipe web onceUponAChef breakfast pancakes banana
\ncreation date: 2022-12-05
\nmod date: 2022-12-05<\/p>\n

\n

Banana Pancakes<\/h2>\n

By Jennifer Segal, adapted from Williams-Sonoma The Kid's Cookbook, by Abigail Johnson Dodge<\/p>\n

*Fluffy on the inside, crispy on the outside and delicately flavored with bananas, these are phenomenal banana pancakes.<\/p>\n

\"banana<\/p>\n

Servings: Makes twelve 4-inch pancakes
\nTotal Time: 20 Minutes<\/p>\n

\n

Ingredients<\/h3>\n

For Pancakes<\/h5>\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Amount<\/th>\nIngredient<\/th>\nNotes<\/th>\n<\/tr>\n<\/thead>\n
1 1\/2 cups<\/td>\nAll-Purpose Flour<\/td>\nspooned into measuring cup and leveled off<\/td>\n<\/tr>\n
2 T<\/td>\nSugar<\/td>\n<\/td>\n<\/tr>\n
2 1\/2 tsp<\/td>\nBaking Powder<\/td>\n<\/td>\n<\/tr>\n
1\/2 tsp<\/td>\nSalt<\/td>\n<\/td>\n<\/tr>\n
1 small<\/td>\nBanana<\/td>\nover-ripe, peeled - the browner the better<\/td>\n<\/tr>\n
2 large<\/td>\nEggs<\/td>\n<\/td>\n<\/tr>\n
1 Cup 2 T<\/td>\nMilk<\/td>\n<\/td>\n<\/tr>\n
1\/2 t<\/td>\nVanilla Extract<\/td>\n<\/td>\n<\/tr>\n
3 T<\/td>\nUnsalted Butter<\/td>\ncan use salted butter<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
For Cooking<\/h5>\n\n\n\n\n\n\n
Amount<\/th>\nIngredient<\/th>\nNotes<\/th>\n<\/tr>\n<\/thead>\n
1-2 T<\/td>\nVegetable Oil<\/td>\n<\/td>\n<\/tr>\n
1 T<\/td>\nUnsalted Butter<\/td>\ncan use salted butter<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Instructions<\/h3>\n
    \n
  1. Make the batter\n
      \n
    1. In a medium bowl, whisk together the flour, sugar, baking powder and salt.<\/li>\n
    2. In a small bowl, mash the banana with a fork until almost smooth. <\/li>\n
    3. Whisk in the eggs, then add the milk and vanilla and whisk until well blended.<\/li>\n
    4. Pour the banana mixture and the melted butter into the flour mixture. <\/li>\n
    5. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.<\/li>\n<\/ol>\n<\/li>\n
    6. Cooking the pancakes\n
        \n
      1. Set a griddle or non-stick pan over medium heat until hot. <\/li>\n
      2. Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around. <\/li>\n
      3. Drop the batter by \u00bc-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. <\/li>\n
      4. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. <\/li>\n
      5. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. <\/li>\n
      6. Using the spatula, transfer the pancakes to a serving plate.<\/li>\n<\/ol>\n<\/li>\n
      7. Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter. <\/li>\n
      8. Serve the pancakes while still hot with maple syrup, sliced bananas and confectioners' sugar if desired.<\/li>\n
      9. Freezer-Friendly Instructions:<\/strong> 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\u00b0F oven for about 8 to 10 minutes, or until hot.<\/li>\n<\/ol>\n

        Nutrition Information<\/h3>\n