Recipe: Banana Pancakes

Banana pancakes.... they really do exist!  If you have your own pancake recipe or make your own pancakes regularly, this will be noticeably different - both while you're making them and when you finally eat them! 

The best way to describe this batter is THICK. You can try to pour it into neat little circles, but it will tell you whether it wants to be round or not. This is like the Chuck Norris of pancake batters. You are not the boss of it.  Besides, this is not a beauty contest.  Even if they are misshapen, these light, fluffy pancakes are heavenly.

Normally when you cook pancakes, little bubbles will form on the surface indicating when it should be flipped - this will not happen. It will just rise and puff and you will have to take a peek when the underside is golden and to your liking. If you are ready for the challenge, continue reading below.

Serves 2-3 people.  Makes 6 pancakes (about 5" diameter)

-1 cup flour
-1 tbsp baking powder
- 1 tsp baking soda
-1 tbsp white granulated sugar
-1/4 tsp salt
-1/2 tsp of fresh ground nutmeg
-1 tbsp vegetable oil
-1 tsp vanilla extract
-1 large egg
-3/4 cup of milk
-1/2 large banana sliced crosswise*

• Mix all ingredients except the milk and bananas into a large bowl.  Stir to combine.
• Slowly pour in the milk a little at a time and whisk until smooth.
• If you want plain pancakes, you can omit the bananas; otherwise gently fold in sliced bananas.
• Heat a cast iron (preferable) or a non-stick pan on medium heat.  A cast iron griddle would be perfect here.
• Coat the entire bottom of the pan in vegetable oil (a few tablespoons).  If you are too skimpy with the oil, you will not get an even brown colour or the crispy edges.
• Using a ladle or a measuring cup, pour about 1/3 cup of batter onto the pan and try to smooth it into a circular shape.  Repeat and make another one or two depending on the size of your pan.
• The edges will brown slightly and the pancakes will puff and rise up.  Using a spatula, lift the pancake and see if the pancakes are golden brown.  Gently flip the pancake over.
• Cook until the other side is brown. Remove and continue with remaining batter.
• Serve immediately with maple syrup, butter and additional banana slices. Enjoy!

Note: Please also see my apple pancakes recipe for another variation.

*Correction: Original post had 1 whole banana in error.
**Updated recipe in 2016.