Banana Pancakes

June 24

My oldest returned from a week at Boy Scout Camp this weekend.  When I asked him what he missed, he answered “my cat” first, and “you,” second… but I suspect that really he meant, “I missed your food.” 

His request for his first morning back with air-conditioning and electricity? Banana Pancakes.

Of course, we are pretty opinionated about pancakes at this house.  I don’t like the powdery taste of the mixes, although my kids would probably eat cardboard if you covered it in enough maple syrup.

My husband likes “fluffy” pancakes; I like mine to be more like crepes… thin, small, slightly crisp around the edges, and so light that even three or four pancakes doesn’t condemn me to a morning of sluggishness.  

Also, certain members of the family like their pancakes stacked into tipsy columns and covered with syrup… but the rest of us know that they are so much better dipped.

Either way, we hope these become a family favorite for you, as well.

Adapted from the Williams Sonoma Children’s Cookbook

Ingredients:

  • 1 1/2 cups all purpose flour
  • 2 tablespoons white sugar
  • 1 tablespoon baking powder
  • 1/2 tsp. salt
  • 1 medium or 2 small over-ripe bananas (brown is good), mashed gently
  • 1 1/4 cups milk
  • 2 eggs, beaten
  • 1/2 tsp pure vanilla extract
  • 3 tablespoons butter, melted
  • More butter for cooking

Procedures:

In a mixing bowl, whisk together the dry ingredients.  In a separate bowl, combine the mashed banana, eggs, milk, and vanilla, and stir until combined.  Pour the wet mixture into the dry mixture, and fold until combined.  Do not overmix or your pancakes will be flat!  Gently stir in the melted butter. 

Heat a griddle or skillet until hot.  Melt a pat of butter in the skillet and swirl to cover the surface.  Spoon 1/4 cup (or slightly smaller) portions of batter into the skillet.  When bubbles in the middle of the pancakes no longer pop, it’s time to flip them.  Cook on the remaining side for 1-2 minutes (typically, half the time it took on the first side).  

You can keep pancakes warm in the oven, but at my house, they disappear as fast as I can flip them onto a plate.

Another reason we love this recipe?  It technically serves 6, which means that I can pour the last of the batter into a mason jar and store it in the fridge for a busier morning.  The refrigerated batter will last up to 2 days, and you may have to add a little milk.

Enjoy! 

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