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I woke up Sunday morning fully intending to make pancakes.  My oldest came downstairs right after me and watched as I made my morning coffee with barely one eye open.  After the first couple of sips, I grandly announced to him that I was making pancakes and not just any pancakes, but banana pancakes.  We high-fived and I set to work.

I quickly got out my measuring cups, two mixing bowls and then steadied the baking powder under my right arm, while balancing the the milk, the banana and my coffee in the other hand.  Set it all down and went back for the eggs.

We were out of eggs.

That was a sad moment for the two of us and even sadder when it was announced to the rest of the household  that not only would there be no banana pancakes, but there would also be no scrambled eggs.  I did manage to toast some frozen waffles, which of course was not the same as the original plan but leave it to the 6 year-old to remind us all: “You get what you get and you don’t throw a fit.”

Well alrighty then.

 Just a day later and we enjoyed banana pancakes.  You can take a peek at the original recipe here.

 And voila!  These were light, fluffy pancakes with the lovely taste of banana.  Be sure to have an extra banana {or two} on hand to slice when you serve your pancakes.  I think I may also toast some walnuts or pecans and sprinkle them on top next time.

Banana Pancakes

Ingredients

6 tbsp unsalted butter, divided

1 1/2 cups all-purpose flour

2 tbsp sugar

2 1/2 tsp baking powder

1/4 tsp salt

1 small, very ripe banana, peeled

1 cup milk

2 eggs

1/2 tsp vanilla

sliced bananas and maple syrup for serving

Method

Place 2 tbsp butter into a small saucepan.  Melt over medium heat and stir with a wooden spoon until melted.  Set aside to cool.

In a bowl, combine the flour, sugar, baking powder and salt.  Mix with a fork or whisk until well combined.

Put the banana in a small bowl.  Mash with a fork until well blended.  Pour the banan mixture and the melted butter into the flour mixture.  Mix gently with a rubber spatula until the batter is just blended.  The batter should still be a little but lumpy.

Put a griddle over medium heat until hot.  Put half of the remaining 1 tablespoon of 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.

Yield: twelve 4-inch pancakes.

Recipe adapted from Williams-Sonoma The Kid’s Cookbook, by Abigail Johson Dodge

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