I found the perfect way to use up a lone, black and juicy, almost-disgustingly-ripe banana! You have got to try these pancakes.
My girlies watched me peel that oh-so-ripe banana while mixing up the pancake batter and threw a slight conniption because they didn't want that in their pancakes. I completely won them over after the first bite of buttery, banana bread pancake and the whole family gave these two enthusiastic thumbs up!
If you enjoy butter on your banana bread, salted sweet cream butter is a must. Top your stack with fresh slices of banana to take these pancakes out of this world!
recipe by Stella B's Kitchen
printer friendly version
2 1/4 cups flour
1/4 tsp nutmeg
1/4 tsp cinnamon
1 Tbsp sugar
4 heaping tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg, slightly beaten
2 Tbsp oil
2 Tbsp lemon juice plus enough 2% (or whole) milk to make 2 cups
1 very ripe banana - small to medium sized
2 fresh bananas, sliced for serving, optional
Whisk dry ingredients together in a bowl. In another bowl, combine milk and lemon juice and allow to sit for 10 minutes. Mixture will get nice and lumpy. Combine beaten egg, oil and mashed banana. Pour wet ingredients over dry ingredients and stir until just combined, but still lumpy.
Cook over hot griddle at about 350 degrees. Makes about 22-24 four-inch pancakes poured with a 1/4 cup scoop.
*note ~ when measuring baking powder, do not level each scoop, but allow powder to heap slightly on the teaspoon. To measure milk; put 2 Tbsp of lemon juice in a 2 cup measuring device. Add enough milk to the lemon juice to make 2 cups total.
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