Banana Pancakes
from Williams Sonoma
Yield: about 8 pancakes
1 1/2 cups all-purpose flour
2 TBSP sugar
2 1/2 tsp. baking powder
1/4 tsp salt
1 small ripe banana, mashed
1 cup milk
2 large eggs
1/2 tsp vanilla extract
Additional banana slices, for serving
Syrup, whipped cream, etc. for serving
Directions:
Preheat the oven to 200 degrees F. Melt the butter in a microwave safe bowl; set aside to cool slightly. In a medium bowl combine the flour, sugar, baking powder and salt; whisk together to combine. In another bowl, combine the mashed banana, milk, eggs, and vanilla and whisk to blend. Add the melted butter and the banana mixture to the bowl with the dry ingredients and mix gently with a rubber spatula until just blended (the batter will be slightly lumpy).
Heat a skillet or griddle over medium heat. Grease lightly with butter. Drop the batter in 1/3 cup portions onto a heated cooking surface. Cook until a few bubbles form in the top surface and the bottom is golden brown, about 2 minutes. Carefully flip the pancake over and cook on the remaining side until golden brown, 1-2 minutes more. Transfer finished pancakes to a plate in the warm oven while you use the remaining batter, re-greasing as needed. Serve warm with syrup, whipped cream, and sliced bananas as desired.
Yield: about 8 pancakes
Ingredients:
6 TBSP unsalted butter, plus additional for greasing the pan1 1/2 cups all-purpose flour
2 TBSP sugar
2 1/2 tsp. baking powder
1/4 tsp salt
1 small ripe banana, mashed
1 cup milk
2 large eggs
1/2 tsp vanilla extract
Additional banana slices, for serving
Syrup, whipped cream, etc. for serving
Preheat the oven to 200 degrees F. Melt the butter in a microwave safe bowl; set aside to cool slightly. In a medium bowl combine the flour, sugar, baking powder and salt; whisk together to combine. In another bowl, combine the mashed banana, milk, eggs, and vanilla and whisk to blend. Add the melted butter and the banana mixture to the bowl with the dry ingredients and mix gently with a rubber spatula until just blended (the batter will be slightly lumpy).
Heat a skillet or griddle over medium heat. Grease lightly with butter. Drop the batter in 1/3 cup portions onto a heated cooking surface. Cook until a few bubbles form in the top surface and the bottom is golden brown, about 2 minutes. Carefully flip the pancake over and cook on the remaining side until golden brown, 1-2 minutes more. Transfer finished pancakes to a plate in the warm oven while you use the remaining batter, re-greasing as needed. Serve warm with syrup, whipped cream, and sliced bananas as desired.
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