When I used to go clubbing with friends in my early twenties, one of our favorite parts of the evening was heading to our go-to 24 hour diner at three in the morning and ordering freshly made banana pancakes - a truly wonderful stack of golden, fluffy pancakes with alternating layers of fresh banana all generously drizzled with maple syrup and served with butter and whipped cream!
These days I am FAST asleep at 3am but I still love pancakes from time to time! This recipe pays homage to those delicious banana pancakes I remember so fondly but is a little different because I puree the banana into the mixture so the pancakes themselves have a beautiful banana flavor. Another easy pancake recipe I am crazy about are my World's Best Blueberry Spelt Pancakes!
To keep the portion size consistent I use a small non-stick one-egg frying pan which creates just the right portion size for someone like me - of course if you want bigger pancakes, use more batter and a bigger pan.
MY TIPS
The bottom side is ready for flipping when it is able to slide around easily. If you are worried about burning, simply turn the heat down and continue cooking. Once turned over they will not need much time on the second side.
If you do not have a mini food processor you could finely mash the banana or push just the banana through a sieve and then incorporate in the milk mixture before adding to the flour mixture.
You might be tempted to use butter instead of oil to cook your pancakes but because this batter has the banana puree it is more dense and adding butter can make them too heavy so stick with oil and add the butter at time of serving if you wish to
If you are using a spray, you only need a light coating between every pancake but NEVER directly over the flame!
YOU WILL NEED
1 cup plain flour (you can also use white spelt flour
3 tablespoons caster sugar
2.5 teaspoons baking powder
1/2 teaspoon cinnamon (optional)
Dash of nutmeg (optional)
Pinch of salt
1 + 1/8 cup milk (if you want thicker/fuller pancakes then use only 1 cup of milk
2 eggs lightly beaten
1 - 1.5 teaspoons vanilla extract
2 tablespoons melted butter
2 ripe bananas, roughly chopped
Vegetable oil or spray for cooking
ADDITIONAL TOPPINGS
Extra fresh bananas, strawberries, blueberries or fruit of your choice washed and chopped for garnishing
Maple syrup, butter and/or whipped cream for garnishing
METHOD
In a large mixing bowl combine flour, caster sugar, baking powder, cinnamon, nutmeg (if using) and salt. Mix until combined.
In a separate medium sized mixing bowl or measuring jug add the milk, eggs, vanilla extract and melted butter. Mix until well combined.
In a mini food processor pour 1/2 a cup of the milk mixture in and the chopped banana. Puree until smooth. Once smooth, add the banana mixture back into the remaining milk and mix/whisk to combine.
Pour the milk mixture into the flour and again, mix until combined. Don't worry if the mixture is not super smooth as long as all the ingredients are well mixed.
Pour a little oil to carefully coat the pan and over medium heat, add enough batter to cover the pan comfortably. (I use one large serving spoon scoop per pancake, about a 1/4 cup). Once you are able to easily slide the pancake around the pan and it is no longer sticking to the base it is ready to be turned over. Turn and allow to cook, it will not take as long on the second side.
Remove the cooked pancake and set aside on a plate, cover and repeat the cooking process until all the batter is used.
Serve with fresh butter, whipped cream, maple syrup or your favorite accompaniments.
MAKES APPROXIMATELY 13 SMALL PANCAKES/6-7 LARGE PANCAKES
Tried this recipe? Tag @eatinstylebyferitta or #eatinstylebyferitta so I can see your creations and show you some love ♥