Every Saturday when I’m in the grocery store, the kids ask for bananas. And it never fails that by the end of the week I have at least 3 or 4 spotty bananas languishing on the counter that they refuse to eat. I’ve been putting them in the freezer to use in banana bread … but that pile has been growing steadily. Sometimes, before they get too brown, I cut them up and freeze them as banana “popsicles”… but again, there are only so many banana pops the kids will eat. So, this morning, I decided to attempt banana pancakes. They turned out amazingly well. So light and fluffy, I felt I needed to capture the recipe for future reference.
1 cup unbleached all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tbsp sugar
1 pinch salt
Squeeze of lemon juice (this stops the banana from going brown and makes the pancake light and fluffy)
1 tsp vanilla extract
1 cup of milk
Place all dry ingredients into a mixing bowl. In a separate bowl, mash the banana and add the egg, vanilla and milk. Mix together.
Add all of the wet ingredients to the dry ingredients and mix well. If you have time you can let the batter sit for 15 minutes. This will make it even fluffier.
Heat a frying pan on medium. Add some butter. Once melted, cook your pancakes in batches. I like to make smaller pancakes so the boys can each have a little stack.
This recipe is so simple that I think it will be fun for the boys to eventually make on their own. Perhaps mama will get breakfast in bed for her birthday. 🙂