There are 2 types of banana pancakes – ones that you mash the bananas and add them to the batter, and ones that you cut the bananas on a diagonal and add them once the batter’s on the pan. I usually make the latter, but tried the adding-to-the-batter ones this morning with great success! Thanks to alimentageuse for the recipe, I loved them and my daughter loved them… my son didn’t feel like having pancakes this morning.
Here’s her pancakes, copies (just incase the link disapears one day!)
- Preheat a pan over medium heat.
- Mix all ingredients together until you get light batter. It shouldn’t be very thick, but it shouldn’t be super runny either.
- Add a little bit of oil to the pan (not much). Add batter to the pan, and swirl around until you get a round shape (you may need to use the ladle to spread around the batter).
- Cook until the edges have lightly browned and there are bubbles around the edges. Flip and cook until the other side is completely cooked.
- Remove from pan and stack on a plate. Continue to cook batches until all the batter is gone.
- Serve with the other half of the bananas, and top off with maple syrup.