Fluffy on the inside, crispy on the outside, and delicately flavored with bananas and vanilla — these are phenomenal banana pancakes. If you want to dress them up and hint at what’s inside, top them with fresh sliced bananas and a dusting of confectioners’ sugar.
- flour : 1.5 cup (spooned into measuring cup and leveled off)
- sugar : 2 Tbsp
- baking powder : 2.5 tsp
- salt : 0.5 tsp
- banana : 1 piece (small, over-ripe banana, peeled)
- egg : 2 piece (large)
- low fat milk : 1 cup (plus 2 tablespoons)
- vanilla extract : 0.5 tsp
- unsalted butter : 3 Tbsp (melted)
Stages of cooking
Begin by combining the flour, baking powder, sugar, and salt in a bowl.
Whisk well and set aside.
In a medium bowl, mash the banana until almost smooth.
Add the eggs.
Whisk with a fork to combine.
Mix in the milk and vanilla extract.
Pour the banana mixture and melted butter into the dry ingredients.
Fold the batter with a rubber spatula. It will be thick and lumpy.
Heat the vegetable oil with a pad of butter on a griddle or in a non-stick pan (the butter gives flavor and the vegetable oil prevents the butter from burning). Spoon the pancakes onto the griddle and cook until some bubbles appear on the top and the underside is golden brown and crisp.
Flip the pancakes and cook a few minutes more.
Top with maple syrup and fresh sliced bananas, if you like.