Banana pancakes
Preppy Kitchen · ♥ 4.7K likes · 142K views · 8 min video
Read about bananas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 120 g all-purpose flour
- 2 tbsp granulated sugar
- 2½ tsp baking powder
- ½ tsp salt
Whisk the flour, granulated sugar, baking powder and salt together in a bowl.
- 2 whole large ripe bananas
In another bowl, mash the ripe bananas, leaving some chunks for texture. (Bananas that are still yellow or greenish can be baked on a tray 10 minutes at 350 until brown and mushy.)
- 3 tbsp melted unsalted butter
- 1 cup milk
- 1 whole large egg
- 1 tsp vanilla extract
Add the melted butter, milk, room temperature egg and vanilla extract to the bananas and whisk. The wet mix can wait in the fridge without the butter overnight.
Wet ingredients
Variation: add cinnamon or nutmeg to the dry mix, use brown sugar, or fold in chocolate chips or chopped nuts.
Optional spices and mix-ins
Pour the wet into the dry and stir until just combined with one or two streaks left, scraping the bowl; over-mixing makes them gummy and dense.
Combining without over-mixing
- 1 tbsp oil or butter (for the griddle)
Heat a large pan or griddle over medium heat with about a tablespoon of oil or butter.
Griddle, butter and heat
Pour about a quarter cup of batter per pancake. Cook about two to three minutes until bubbles show on top and the bottom is golden brown.
Portioning and when to flip
To freeze: cool to room temperature, layer between parchment paper in a freezer bag, up to two months. Reheat in the microwave in 20-second increments, or bake at 350 for eight to 10 minutes.
Freezing and reheating
Keep finished pancakes warm on a wire rack or baking sheet in the oven at 250 until all are done; add more butter for each batch.