Pancakes are my favourite thing to have for breakfast. Here’s a great recipe for banana pancakes.
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons butter, melted
- 2 bananas, sliced
Sift together your dry ingredients in a large metal bowl and make a well in the middle for your milk, egg, and melted butter. Mix everything together until it is smooth. My secret for light, fluffy pancakes is letting the batter rise with the help of heat before cooking. Place your metal bowl (very important that it is metal, plastic will potentially melt) on your stove while you are heating your griddle or frying pan, turning and stirring often.
Another one of my secrets is to preheat your oven to 250° to keep your pancakes warm while you’re cooking the next batch. This is especially helpful if you are using an electric griddle, as your oven will be warm, and the batter will still rise when placed on the stove top. Use an oven-safe plate or dish to hold the finished pancakes in the oven until you are ready to serve.
Once your pan is heated over medium-high heat and lightly oiled (I use canola oil), pour your batter into the pan using ¼ - ½ cup depending on how large you want your pancakes. Place a few slices of your bananas on top of the freshly poured pancakes in your pan, and gently press them down into the batter. Cook on both sides until brown like you would any other pancake, remove from pan and place them in the oven.
When you’re finished all your pancakes, you can serve and top anyway you like! I like to put a couple extra slices of banana on top and smother in syrup.
Sifting icing sugar is another great topping.
An alternative to slicing the bananas is mashing them up and mixing with the wet ingredients before adding them to the dry mixture.