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Recipe Thursday-Banana Pancakes

Posted on February 16th, 2012 | Posted in Breakfast and Brunch, Recipes

I absolutely love pancakes, but the older I get the less I eat them. I seem to think too that I can eat a lot of them, since I use to sit down and eat 10 at a time. With this skewed perception of my abilities to eat pancakes, when I moved into a “new” apartment a few years back I bought a 10 pound bag of Krusteaz pancake mix. I imagined this perfect morning ritual of dining on pancakes, sipping on coffee and enjoying my ocean view. I think that this happened about 2 to 3 times in three years! Though I never finished that mix before I moved, I do still try to enjoy pancakes every once in a while. This Banana Pancake recipe I discovered a few months ago. It is definitely going to be my go to pancake recipe moving forward. The pancakes were light and fluffy and the banana cooked right into the pancake was so flavorful. Hopefully this recipe can be made a part of your future dining traditions!

Banana Pancakes

Yield 12 pancakes

2 cups all-purpose flour (991867)
1 tablespoon baking powder (NOT1030)
2 teaspoons baking soda (991858)
1/2 teaspoon salt (991861)
3 eggs (EGG011)
2 cups buttermilk (HPH001)
4 tablespoons unsalted butter, melted (880000)
2 bananas, sliced lengthwise 2/3 inch thick and cut to fit the pancakes
Confectioners’ sugar and┬ásyrup, for serving (991841/991607)

In a small bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, beat the eggs with the buttermilk. Quickly stir in the flour mixture, then stir in the melted butter.

Heat a griddle or a large nonstick skillet over moderately low heat and spray with nonstick cooking spray. Ladle 1/4 cup of the batter per pancake onto the griddle, leaving room for the pancakes to spread. Gently lay one banana slice in the center of each pancake and cook until bubbles appear on the surface, 3 to 4 minutes. Flip the pancakes and cook until golden brown on the second side, 2 to 3 minutes longer. Generously dust the banana pancakes with confectioners’ sugar and serve with syrup.

Recipe adapted from foodandwine.com

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