t h e   i n d i s c r i m i n a t e   c o o k

We've been consuming dozens of bananas a week lately... heaven knows why I wanted to eat bananas again in yet another form... but I just couldn't help it.  We could eat pancakes for breakfast, lunch and dinner.  So these cakes are a great change of pace for us pancake fans who usually stick to the basic buttermilk variety.  But like all pancakes, these are also easy to change up by adding nuts, dried fruit, fresh berries, (or...chocolate chips?) - whatever you want!  Of course they're also divine with fun syrups.  Blueberry syrup, homemade buttermilk syrup, peanut butter syrup, or even coconut syrup (yes coconut syrup... I'll be posting that next!).   

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BANANA PANCAKES
Servings: 4
Total Time to Complete Recipe: 20 min
    Active cook/prep time: 20 min
Helpful Equipment: sifter or mesh strainer, large skillet

TIPS & TRICKS

• This is a great starting point for all sorts of things.  Add nuts, berries (blueberries?), anything you can think of! (literally anything - my daughter made hers with cupcake sprinkles and they actually weren't too bad).  I personally like nuts with bananas, so I would definitely throw some walnuts or pecans in.  I also like the contrasting texture of the soft bananas with crunchy nuts.  But that's just me.  The dear husband?  Chocolate chips.  Bananas and chocolate chips belong together. Always. (at least in his world)
• Sifting your dry ingredients will help things be a tad fluffier.  With the banana, these pancakes err on the dense side.  Sifting helps.
• When cooking your pancakes, you'll want these on a lower rather than higher heat to avoid mushy centers.  If your skillet is too hot, you'll overcook your outsides before you've adequately cooked the insides.  If you're all for mushy pancakes, then have at it.  But if you want it a bit fluffier, be patient and cook lower and slower for longer.

INGREDIENTS 

    1 c. Flour
    2 1/2 Tbs. Sugar
    2 tsp. Baking Powder
    1/4 tsp. Salt
    2 sm. Bananas
    2 Eggs, beaten
    1 c. Milk
    2 Tbs. Applesauce
    1 tsp. Vanilla
    1/2 tsp. Cinnamon
    3/4 c. Pecans or Walnuts, chopped (optional)

DIRECTIONS

• Sift together flour, sugar, baking powder and salt in a large bowl.
• In another bowl, mash bananas.  Then stir in beaten eggs, milk, applesauce, vanilla, cinnamon and nuts (if desired).
• Pour wet ingredients into bowl of dry ingredients and stir until evenly combined. (lumps of banana is ok)
• Pre-heat skillet over medium-low heat.  (See Tips & Tricks) Spray with non-stick cooking spray and pour approximately 1/4 c. batter per pancake.  When bubbles surface and begin to pop (and under-side is slightly golden), flip and finish with cooking the opposite side. 
• Serve warm with favorite toppings.

Recipe Origins: based on recipe from friend Suzi.