Banana Pancakes
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Martha Stewart Baby, Spring
- Yield Makes about 1 1/2 Dozen
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Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg, lightly beaten
- 1 cup milk
- 2 tablespoons unsalted butter, melted, plus more for sauteing banana slices
- 2 bananas, peeled and sliced into 1/4-inch-thick rounds
Directions
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Preheat oven to 175 degrees. Whisk flour, sugar, baking powder, and salt in a medium bowl. Add egg, milk, and butter; whisk until combined but still slightly lumpy.
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Heat a large nonstick skillet over medium heat. Place 5 banana rounds in pan, about 3 inches apart. Spoon one tablespoon batter over each; cook until large bubbles cover surface, 1 to 2 minutes. Flip, and cook until bottom is golden, about 1 minute more. Transfer to a baking sheet, and keep warm in the oven.
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Repeat with remaining banana rounds and batter. Saute extra banana slices in butter until golden; serve with pancakes.
I made these for adults as I had a need to use up an old banana and pancakes sprung to mind. These were nice but not surprising. I also mashed the banana when I melted the butter to get that nice banana flavor throughout the pancake...
We smashed up the 2 bananas instead of leaving them in slices and each bite had a yummy pancake. Next time we're mixing in peanut butter. Our toddler loves these!
I added 1/2 tsp of cinnamon to the batter, and also sprinkled a few semi-sweet chocolate chips in some of the pancakes as they cooked. Very tasty!
My toddlers loved them.
Cute and easy