Banana Pancakes

This recipe uses ripe bananas and makes fluffy pancakes that would be perfect for breakfast.

1 cup mashed banana about 2 large bananas

1 ½ cups (355 ml) whole milk

2 large eggs lightly beaten

2 teaspoons vanilla

4 Tablespoons (56 g) unsalted butter melted and slightly cooled

2 cups (250 g) all-purpose flour

⅓ cup (65 g) light brown sugar firmly packed

2 teaspoons ground cinnamon

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon table salt

cooking oil

Mash the bananas in a medium bowl, then stir in the milk, eggs, and vanilla until the mixture is thoroughly combined. Drizzle in the melted butter while whisking, then set the wet ingredients aside. The butter might curdle the mixture a bit when you add it, but this is okay.

Whisk the dry ingredients together in a large bowl until combined, then pour the wet ingredients into the center. Fold the wet and dry ingredients together with a spatula until just combined. Some small lumps in the batter are fine. Do not over-mix or the pancakes could turn out flat and rubbery.

Brush the skillet with a thin layer of oil and heat over medium-low until hot. Letting the pancake batter rest during this time is important; it makes them fluffier and lighter and you may notice that the batter thickens as it sits. 

Scoop pancake batter into the prepared pan and cook until the edges look set and bubbles begin to form and burst on the surface. If the batter doesn’t spread nicely on its own, use a spoon to gently form it into an even disk shape. Flip and cook on the other side, then remove to a plate. Repeat this process, brushing oil on the pan between each pancake, until you’ve used up all of your batter. Serve the pancakes with syrup.

Allow pancakes to cool completely before storing. It can be stored in an airtight container in the refrigerator for up to 2 days.

This recipe is from here.

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