Banana Pancakes

Banana Pancakes

The best banana pancake recipe I have found in a long time. Granted, I haven’t been looking because I just really have a hard time switching from my all time favorite French Toast if I am going to switch from something “light” or eggy for breakfast.  But I have been enlightened with this one.

This was so easy, and is perfect for that Sunday morning lazy day breakfast. It is so filling that afterwards you want to just relax and read a good book. It used to be the Sunday paper, but all that’s changed now. ;-)

You can make most of this the night before (like I did), then in the morning or after that wake me up run with the dogs, throw these together and serve with some fresh squeezed orange juice. Ah, spring has sprung for sure.

Double Banana Pancakes
(I’ve lost the original source, but I believe it was from a book of pancakes)
Makes 4-8 servings
2 cups all purpose flour

1/4 cup sugar

4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 3/4 cups buttermilk

4 large eggs

1/4 cup butter, melted and cooled

1 1/2 cups mashed ripe bananas [originally 3/4 cup]

Cooking spray or vegetable oil for the pan
Sift together the flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Make a well in the center.
In a separate bowl, combine the buttermilk, eggs, and butter. Add the buttermilk mixture to the flour mixture and stir by hand until the batter is evenly moistened. (At this point, the batter can be covered and refrigerated for up to 12 hours, or used right away.)
Heat a large skillet over medium high heat and grease it lightly by brushing or spraying with oil. Right before you make the pancakes, fold the mashed bananas into the batter. Drop about 1/4 cup of pancake batter into the hot pan, spreading them slightly into circles. Leave about 2″ between pancakes.
Cook until small bubbles appear and the edges are set, about 2 minutes, then flip using an offset spatula. Cook on the second side an additional 2-3 minutes, or until the pancakes are golden brown. Serve at once with Triple Berry Maple Syrup.
Triple Berry Maple Syrup
Makes 2 cups
4 cups mixed berries, fresh or frozen

Zest of one lemon

1 cup maple syrup

It was so good and filling I couldn’t eat but half of them. Yes, I was going for the photo op and normally would only have two, but hey –  a picture is worth a thousand words. These were great and stacked beautifully.

Uh-oh, I wore my running gear and got out of cleaning duty!!

Kapeeesh!