Everyone loves pancakes and these are banana flavoured so they're extra good!
How long will it take?
What’s the serving size?
This recipe will make approximately 12 small pancakes
What do I need?
1-1/2 cups plain 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
Icing sugar (optional)
How do I make it?
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.
Heat a non-stick pan on medium until hot. Put a knob of butter and one tablespoon vegetable oil onto the pan, and swirl it around. Drop the batter by 1/4-cupfuls onto the pan, 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 and top with fresh bananas and maples syrup.
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.