Banana pancakes

This is a recipe somewhere between slim French crêpes and thick American pancakes. If you don’t have bananas, you can substitute them with other fruit or leave them out entirely.

Ingredients

• 125 g flour
• 2 tbsp sugar
• 1 tsp baking powder
• 0.5 tsp salt
• 1 banana, over-ripe, mashed
• 250 ml milk
• 2 eggs
• 3 tbsp butter, melted, plus more for cooking
• 0.5 tsp vanilla extract

Preparation

1. Whisk together the flour, sugar, baking powder and salt.
2. In a separate bowl, melt the butter, then beat in the eggs, milk, vanilla and banana.
3. Gently mix the wet ingredients into the dry ingredients. Just turn it a few times with a spoon. The batter should stay thick and lumpy.
4. Butter a hot pan, and cook pancakes in batches of two. Flip the pancakes once you can lift them with the spatula. The top will still be runny, but the bottom will be browned.
5. Serve with maple syrup, obviously.

Notes about this recipe:

• It makes 6 pancakes in total. That’s enough to feed 2 or 3 people.
• Over-ripe bananas taste noticeably better, but you can also use ripe bananas.
• Banana chunks taste better than mashed bananas.

This recipe comes from Once Upon A Chef. I only made small efficiency improvements. The original recipe has a lot more pictures. You should definitely have a look.