Pancakes, drop scones, flapjacks, griddle cakes, hotcakes et al, banana pancakes 1  Pancakes, drop scones, flapjacks, griddle cakes, hotcakes et al, banana pancakes 2

6 tablespoons (3/4 stick) unsalted butter

1-1/2 cups all-purpose flour

2 tablespoons sugar

2-1/2 teaspoons baking powder

¼ teaspoon salt

1 small, very ripe banana (a ripe banana is easier to mash)

1 cup milk

2 eggs

½ teaspoon vanilla extract

maple syrup for serving

sliced bananas for serving

  1. Cut the butter into 3 equal pieces.  Put 2 of the butter pieces in a small saucepan and set the remaining piece aside.  Set the pan over medium heat and stir with a wooden spoon until melted, 1 to 2 minutes.  Using a pot holder, remove the pan from the heat and set it aside to cool.
  2. In a bowl, combine the flour, sugar, baking powder and salt. Mix with a fork until well blended.
  3. Put the banana in a small bowl. Mash with a fork until almost smooth.  Add the milk, eggs and vanilla and stir with the fork until blended.  Pour the banana mixture and the melted butter into the flour mixture.  Mix gently with a rubber spatula until the batter is just blended.  The batter should be a little bit lumpy.
  4. Put a griddle over medium heat until hot. To test if the griddle is hot enough, flick a drop of water onto it.  It is ready if the drop dances quickly and evaporates.  Put half of the remaining butter onto the griddle and spread it with a metal spatula.  Drop the batter in ¼ cupfuls onto the griddle, spacing them about 3 inches apart.
  5. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Carefully slide the metal spatula under each pancake and turn it over.  Cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more.  Using the spatula, transfer the pancakes to a serving plate.
  6. Repeat with the remaining batter. Serve the pancakes while still hot with maple syrup and sliced bananas.


adapted from Abigail Johnson Dodge, The Kids Cookbook, Williams Sonoma

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