Sunday, January 11, 2009
Banana Pancakes for Nick (and me)
Nick and I have very different taste in bananas...meaning, he likes to eat a banana when it is so over-ripe the fruit's sugars are practically oozing out of the brown-speckled flesh and I on the other hand, like to munch on barely yellow bananas that have a good bite to them, almost hard (and never never mushy). To me, mushy bananas remind me of baby food, or regurgitated something...and we all know the sound a mushy banana makes when eaten, gag.
So, this morning (snowed in again) we decided the weather was telling us to make a big breakfast and pancakes were quickly decided upon as all the ingredients were in house. We had 2 bananas around but they were Sarah bananas not Nick bananas yet so I wasn't sure how I could make us both want to eat them. I decided to just mush the fruit up and top each pancake with it while they were cooking (and added some vanilla and cinnamon to the mix too). The result turned out to be the best of both worlds!
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons sugar (I left this out)
2 cups milk
2 tablespoons melted and cooled butter plus more for the pan
1 teaspoon vanilla
1 teaspoon cinnamon
1 banana, mushed up with the back of a fork
Real Maple Syrup
Combine flour through sugar in a bowl and mix together. In a separate bowl, mix eggs, milk, butter, vanilla, and cinnamon. Add the wet ingredients into the dry and mix until combined.
Put your griddle (or in our case the biggest pan you can find) on medium / low and butter it up. Add dollops of batter and place a spoonful of the bananas on top of each pancake. Cook on each side for a few minutes (until brown). You can keep them in a 200 degree oven as you make the batch. Top with REAL maple syrup!