Banana pancakes....
Just saying the words makes me want to kick back, pour a cup of coffee, and cue up some Jack Johnson. There's something magical about them, right? They’re easy, delicious, and bring a little extra sunshine to your morning—especially when you’re going for that cozy, brunch-at-home vibe.
Plus, they give you an excuse to use up those spotty bananas hanging around on your counter, looking for a purpose in life.
Let's get those bananas to work, shall we?
Step 1: The Ingredients—Keep It Simple
You don't need to be a pastry chef or own one of those fancy mixers to make these pancakes. In fact, all you really need are a few basic ingredients, a bowl, and a strong arm for whisking. Here's what you'll need:
1-2 ripe bananas (the riper, the better—think more spots than you’d like to admit)
1 cup of flour
1 cup of milk (dairy or non-dairy, up to you!)
1 large egg
1 tablespoon of sugar
1 teaspoon of baking powder
A pinch of salt
Optional: a dash of vanilla or cinnamon if you’re feeling extra
Got all that? Great! Now we’re ready to make some magic.
Step 2: Smash, Whisk, and Mix
Banana pancakes are one of those things that are hard to mess up, which is fantastic if you're not exactly a morning person. Start by mashing the bananas in a bowl until they're pretty smooth. A few lumps are fine—call them "rustic" for that artisanal flair. Then, whisk in the egg and milk, like you’re really committed to blending those flavours together. Once it's nice and frothy, add the flour, sugar, baking powder, and salt, then give it another good stir.
Pro tip: If you add a little vanilla or cinnamon, you'll get bonus points from anyone eating with you. And honestly, your kitchen will smell incredible.
Step 3: The Secret to Perfect Pancakes? Patience (Seriously)
Now comes the slightly tricky part: cooking them. Heat up a non-stick pan over medium heat and add a small amount of butter or oil. You want the pan hot but not smoking.
Here's where you’ll need a little patience, because banana pancakes can be a bit more delicate than your classic flapjacks. Pour about 1/4 cup of batter for each pancake and let it cook slowly. Wait until you see little bubbles forming on the surface (about 2-3 minutes) before you flip.
Oh, and remember: don’t rush the flip! If you’re too eager, you’ll end up with banana splatcakes. (Tasty, but let’s aim for a bit more finesse here.)
Step 4: Stack 'Em High and Make It Rain (Syrup, That Is)
Once they’re cooked through, stack those beauties up! This is where the fun part really begins. You could go classic with maple syrup, of course, but why stop there? Throw in some extra banana slices, a handful of walnuts, maybe a sprinkle of powdered sugar if you’re feeling fancy.
Or, if you want to go all out, add a dollop of whipped cream or Greek yogurt to make it breakfast-dessert perfection.
Bonus Tips
Chocolate Chips: Add a handful of chocolate chips to the batter for a touch of sweetness—because why not?
Nut Butter: Swirl in some peanut or almond butter for a rich, nutty flavor and a little extra creaminess.
Coconut Shavings: Sprinkle on some shredded coconut to give your pancakes a subtle tropical twist.
The Best Part: Eating
Congratulations! You’re about to experience the fluffiest, tastiest banana pancakes ever. Sit back, savour the moment, and don’t worry if you accidentally eat the whole stack—these things happen.
If you’re serving to others, though, be prepared for some serious compliments. People might even start asking you for breakfast tips. Don't say we didn't warn you!
So go ahead, pour yourself another cup of coffee, take a bite, and enjoy your newfound banana pancake expertise.
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