I got the recipe out of Mark Bittman’s How to Cook Everything. Basically you make the pancakes, and then slice banana on top after they are in the pan, but before they have cooked. Oh.So.Good!!
The bananas I used were very ripe and on their way to the freezer, which of course meant they had a strong flavour, which I typically don’t like when eating a banana alone, but in this case, the strong flavour permeated the whole pancake, making it taste heavenly.
Oh, and today I popped a couple of the leftovers into the toaster oven to warm them up (we don’t have a microwave)…and they are even better today than yesterday.
Perfect for weather such as we are having. We have SO much snow, more than I’ve seen in YEARS!!! (see pics below)
Here’s the recipe, in case ya’ll wanna give it a whirl. 🙂
How to Cook Everything
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 or 2 eggs (i doubled the recipe, so i used 3.)
1 1/2 to 2 cups milk (i used soy milk….tasted fine)
2 tablespoons melted and cooled butter (optional),
plus unmelted butter for cooking, or use oil.
**Preheat the griddle or a large skillet over medium-low heat while you make the batter. (I made mine an hour in advance and kept refrigerated).
**Mix together the dry ingredients. Beat the egg(s) into 1 1/2 cups of the milk, then stir in the 2 tablespoons melted butter (if using). Gently stir this into the dry ingredients, mixing only enough to moisten the flour; don’t worry about a few lumps. If the batter seems thick, add a little more milk.
**If your skillet or griddle is non-stick, you can cook the pancakes without any butter. Otherwise, use a teaspoon or two of butter or oil each time you add batter. When the butter foam subsides or the oil shimmers, ladle batter onto the griddle or skillet, making any size pancakes you like. (at this point, add slices banana rounds….press them lightly into the batter. turn more carefully than you would a regular pancake.) Adjust the heat as necessary; usually, the first batch will require higher heat than subsequent batches. The idea is to brown the bottom in 2-4 minutes, without burning it. Flip when pancakes are cooked on the bottom; They won’t hold together well until they’re ready.
**Cook until the second side is lightly browned and serve, or hold on an ovenproof plate in a 200 degree F oven for up to 15 minutes.
perfect for days like this: