Banana Pancakes Below
My very first entry is banana pancakes courtesy of a William Sonoma Kid’s Cookbook.
Everyone in the family loves these, including the adults. I always 2X the recipe and freeze extras two or three at a time in a freezer sandwich bag so they don’t stick. If frozen, I suggest defrosting the night before and then warming in the toaster the next day 325 preheated toaster for about 7-10 minutes depending on how solid the pancake still is. If previously in the fridge for 24 hours I just use the toaster setting on the pancake and that works well or I use the pre-heat method above.
Tip: use a ripe banana, as it will be easy to mash.
Ingredients for one batch (12 small pancakes or 8 large pancakes):
- 6 tablespoons (3/4 stick) unsalted butter – If you are using a non-stick indoor griddle you will only need 4 tablespoons (half a stick) per one batch of pancakes. ( i.e. 4 TBSP are meant to be melted and combined in the recipe below; the other two are meant to grease the griddle or frying pan. With our indoor Breville Smart Grill & Griddle, I found the extra butter is not needed)
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 small, very ripe banana, peeled (if your banana is super large just leave a few slices to top the pancakes)
- 1 cup milk
- 2 eggs
- 1/2 teaspoon vanilla extract
- Maple syrup for serving
- Sliced bananas for serving – optional
Directions:
For each batch, melt 4 tablespoons of the butter either 40 seconds in a microwave or melt in a small saucepan using low heat over the stove.
Set it aside to cool. The cooling is an important step so do this before you start pulling out the other ingredients.In a large bowl, combine the flour, sugar, baking powder and salt. Mix with a fork until well blended.Put the banana in a medium sized bowl. Mash with a fork until almost smooth. Add the milk, eggs and vanilla and stir with the fork until well blended. Pour the banana mixture and the melted butter into the flour mixture. Mix gently with a rubber spatula or a spoon until the batter is just blended. The batter should still be a little bit lumpy.Put a griddle over medium heat until hot. To test if the griddle is hot enough, flick a drop of water onto it. It is ready if the drop dances quickly and evaporates. If not using a non-stick pan, put some of the remaining unmelted butter onto the griddle and spread it with a metal spatula. Drop the batter by 1/4 cupfuls onto the griddle, spacing them about 3 inches apart.Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Carefully slide the metal spatula under each pancake and turn it over. Cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.Repeat with the remaining batter. Serve the pancakes while still hot with maple syrup and sliced bananas. Makes twelve 4-inch pancakes. (very accurate output)Adapted from Williams-Sonoma The Kid’s Cookbook, by Abigail Johnson Dodge (Time-Life Books, 2000).
Set it aside to cool. The cooling is an important step so do this before you start pulling out the other ingredients.In a large bowl, combine the flour, sugar, baking powder and salt. Mix with a fork until well blended.Put the banana in a medium sized bowl. Mash with a fork until almost smooth. Add the milk, eggs and vanilla and stir with the fork until well blended. Pour the banana mixture and the melted butter into the flour mixture. Mix gently with a rubber spatula or a spoon until the batter is just blended. The batter should still be a little bit lumpy.Put a griddle over medium heat until hot. To test if the griddle is hot enough, flick a drop of water onto it. It is ready if the drop dances quickly and evaporates. If not using a non-stick pan, put some of the remaining unmelted butter onto the griddle and spread it with a metal spatula. Drop the batter by 1/4 cupfuls onto the griddle, spacing them about 3 inches apart.Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Carefully slide the metal spatula under each pancake and turn it over. Cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.Repeat with the remaining batter. Serve the pancakes while still hot with maple syrup and sliced bananas. Makes twelve 4-inch pancakes. (very accurate output)Adapted from Williams-Sonoma The Kid’s Cookbook, by Abigail Johnson Dodge (Time-Life Books, 2000).
Kid Helper Stirring Batter (Below)
Getting Ready to Flip First Batch, Bubbles Forming (Below)
Color Seeking Before Flipping (Below)
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