Bodacious banana pancakes

There is nothing quite like the breakfast comfort food that is a big stack of pancakes. They stand triumphant before diners everywhere, a tower of fluffy goodness bathed in syrup and butter. Does it get any better than that?

Well it certainly can with additions such as chocolate chips, pecans, or my favorite – bananas.

While it’s easy and inexpensive to grab a box of Krusteaz or the premixed stuff from Aunt Jemima, making your own pancakes is even cheaper and tastes way better than that stuff that comes from a box or (gasp!) a jug. It really doesn’t take much longer to make ( we’re talking all of 10 to 15 minutes), and you can tailor it exactly to your tastes and nutritional needs, such as substituting all-purpose flour for whole-wheat flour.

Basic pancakes are made with just a few pantry and refrigerator staples, and are a magnificent way to begin the day. All it takes to make your own is combining ingredients, mixing them together and cooking on a nonstick griddle or skillet.

If you’ve never made your own pancakes from scratch, here’s your chance. Try this recipe and odds are that pre-made stuff will never taste the same.

Bodacious Banana Pancakes

(Serves two)

  • 1 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 ripe banana
  • 1 cup milk (whole is most flavorful, but use what you have)
  • 2 tablespoons melted butter
  • 2 eggs
  • Garnish: Banana slices, butter, syrup, and whip cream if you’re feeling especially indulgent
  • Music to make it by: This morning we’ll wake up with some Deathcab. This recipe doesn’t take long, so we’ll go with The Open Door EP.

Step 1: Gather and measure your dry ingredients — that’s the flour, sugar, baking powder and salt — put them in a large bowl and mix with a whisk or fork.

Step 2: If you want to put the banana in banana pancakes, grab one that’s really soft and mash it in a separate bowl, using either a potato masher or the tines of a fork. You’ll want to mash it into a paste, and the softer the banana is, the easier it will be. This is a great way to use an over-ripe banana that you’d otherwise toss.

Step 3: Melt the butter in the microwave (careful — it only takes a few seconds), and combine it and the rest of the liquid ingredients into the bowl with the banana and whisk together well.

Step 4: Time for the ingredients in each bowl to meet. Pour the wet portion into the dry portion and combine with a whisk or spatula just until the liquid is absorbed. If there are lumps, that’s just fine.

Step 5: If you have a big, nonstick griddle, now’s the time to bust it out. Otherwise, use the largest nonstick skillet you have. Heat over medium-high, put a couple knobs of butter in the pan and move them around with a spatula. When the butter bubbles, you’re good to go.

Step 6: Ladle the batter onto the griddle or skillet, being careful not to crowd as it will spread a bit. After a few minutes, bubbles will appear on top of the batter. That’s its way of saying, “Flip me!” So what are you waiting for? Flip ‘em.

Step 7: Cook on the other side for another two to three minutes, or until it’s nice and brown. Serve immediately or put in a warm (200-degree) oven until you’re ready to feast.

Congratulations! You’ve just made some bodaciously good banana pancakes. All that’s left is to garnish with additional slices of banana, top with butter and syrup, and dig in. This is one stack that will disappear in short order.

Did you try this recipe? Write about your experience, ask questions or share advice in the comments area below.

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1 Comment »

  1. Matt Degen said,

    May 21, 2010 @ 11:11 am

    Note: Folks, I have revised down the level of baking powder in this recipe after a reader pointed out the amount of potassium called for in the original (1.5 tablespoons) because of its potassium levels that could negatively affect some diners. Using 1.5 teaspoons will also work; the pancakes just won’t be as fluffy.

    Thanks,

    Matt

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