Last weekend we conducted a word association survey to decide which basic and necessary pancake recipe to run. As it turns out, just as many people want the best recipe for banana pancakes as they do for blueberry.
Making banana pancakes is about as easy as adding sliced bananas to our perfect pancake batter. Actually it's exactly that easy. And in case you're more of a French toast person, we hear bananas tend to hang out in there too.
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 2 large eggs
- 1 1/4 cups whole milk
- 4 tablespoons unsalted butter, melted
- 2 ripe bananas, sliced
- In a medium-size mixing bowl, whisk together all your dry ingredients
- In a separate bowl, whisk together all of the wet ingredients until the egg is broken up.
- Add the wet ingredients to the dry ingredients and add the sliced bananas. Gently stir until you stop seeing flour. Be careful not to overmix, that will make the batter tough. Leave a few lumps for tender pancakes.
- Place a large non-stick pan over a medium-high flame and let the surface get hot. It's hot enough when you sprinkle a few droplets of water over the surface and they evaporate.
- Moisten a paper towel with vegetable oil and lightly wipe the bottom of the pan. This will keep the pancakes from sticking.
- For each pancake, gently pour 1/2 cup of batter into the pan, using a ladle or a measuring cup. Use the back of a spoon to spread the batter into a circle.
- Bubbles will form in the batter. When they begin to pop, the pancakes are ready to be flipped. Turn over gently with the spatula and cook for about one minute on the flip side.