Banana Pancakes

One of my favorite things about Sunday’s are making a delicious breakfast for my husband and daughter. It gives us a chance to sit down and eat breakfast as a family, enjoy something other than cereal, and it gives me a chance to try new recipes. Win, win, win! It’s becoming even more fun now that Alana is eating pretty much everything we eat. She is so funny to watch and thoroughly enjoys a good meal. These banana pancakes were a hit with everyone. They are perfect topped with some banana slices and maple syrup.

Banana Pancakes
Ingredients:
4 Tbsp unsalted butter, plus additional for greasing the pan
1½ cups all purpose flour
2 Tbsp sugar
2½ tsp baking powder
¼ tsp. salt
1 small ripe banana, mashed
1 cup milk
2 large eggs
½ tsp. vanilla extract
Additional banana slices, for serving
Maple syrup for serving

Directions:
Preheat the oven to 200˚ F.  Melt the butter in a microwave safe bowl; set aside to cool slightly.  In a medium bowl, combine the flour, sugar, baking powder and salt; whisk together to combine.  In a another bowl, combine the mashed banana, milk, eggs and vanilla and whisk to blend.  Add the melted butter and the banana mixture to the bowl with the dry ingredients and mix gently with a rubber spatula until just blended (the batter should be slightly lumpy).

Heat a pan or griddle over medium heat.  Grease lightly with butter.  Drop the batter in 1/3 cup portions onto the heated cooking surface.  Cook until a few bubbles form in the top surface and the bottom is golden brown, about 2 minutes.  Carefully flip the pancake over and cook on the remaining side until golden brown, 1-2 minutes more.  Transfer finished pancakes to a plate in the warm oven while you use the remaining batter, re-greasing the pan as needed.  Serve warm with maple syrup and sliced bananas as desired.

Yield: about 8 pancakes

Source: Annie’s Eats originally from Williams Sonoma

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