As much as I enjoy a savory breakfast (and, oh do I ever!), sometimes I crave something sweet and fruity. And carb-loaded.
It’s no secret that pancakes are a weekend favorite of mine. They’re made with ingredients that you typically have on hand, and pancakes keep very well in the fridge – which means early morning breakfasts before school are a breeze.
Here’s a new twist on my basic recipe.
Prep: 15 minutes; Cook: 30 minutes; Serves: 4
Add the butter to a medium skillet and place it over medium heat while you slice the banana. When the butter starts to foam, add the banana, cinnamon, nutmeg, cardamom and vanilla. Saute, stirring occasionally, until the bananas start to soften – about 5 minutes. Remove from heat.
Add 1 tablespoon of oil to a large non-stick skillet and preheat over medium-high heat. Use a paper towel to make sure the oil coats the bottom of the entire pan fully, and also removes any excess.
Meanwhile, combine the flour, baking powder, sugar and salt in a large mixing bowl. In a separate small bowl (or a large glass measuring cup), whisk the egg, milk and 2 tablespoons oil together. Pour the liquids into the dry ingredients, and whisk until everything is just combined – about 20 seconds. Gently whisk in the banana mixture – about 10 stirs is all you need.
Use a 1/4 cup measure to pour the batter into the hot pan, and cook for 4 minutes on the first side. Flip the pancakes, and then cook for an additional 2 minutes. Remove the finished pancakes to a plate and cover loosely with foil. Turn the heat down to medium, and then continue cooking the rest of the pancakes.
Serve with fresh sliced bananas and any other fresh fruit, as well as plenty of butter and syrup!
Note: You might have to play around with the time a bit – I notice as I get further with my batches, the amount of time it takes to cook lessens.