recommended recipe: quick & easy banana pancakes

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I have to confess: Pregnancy has made me really tired lazy.

And last night, my laziness hit an all-time high. I just didn’t feel like cooking. Or thinking about cooking.

I mostly just wanted to eat. Preferably sweet things.

Unfortunately, cookies don’t count as dinner. And, alas, our cupboards had grown bare.

Husband to the rescue with the awesome idea of pancakes for dinner. And he volunteered to play chef. Win. Win.

I was pretty sure we had all the ingredients on hand, but I Googled a recipe just to be certain.

I landed on Martha Stewart’s Basic Pancakes recipe.

And after most of the ingredients had been whisked and mixed, realized we were out of eggs.

Another quick Google search led us to opting for half a banana instead. So, we tweaked the recipe.

You guys, the pancakes were so yummy! Moist, yummy, and sweet without being too sweet.

Here’s the recipe:

Ingredients

  • 1 cup all-purpose flour, (spooned and leveled)
  • 2 tablespoons sugar (Jonny was worried this was too little sugar, but it turned out perfectly!)
  • 2 teaspoons baking powder (We substituted for a little baking soda instead.)
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 tablespoons unsalted butter, melted, or vegetable oil (We used oil.)
  • 1 large egg Half of a banana
  • 1 tablespoon vegetable oil
  • Assorted toppings, such as butter, maple syrup, confectioners’ sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup

Directions

  1. Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
  2. In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
  3. Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
  4. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
  5. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You’ll have 12 to 15 pancakes.) Serve warm, with desired toppings.

Do you have a go-to pancake recipe?

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