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Banana Pancakes

Leanne Brown

This recipe is from Good and Cheap.

Good and Cheap cover 2nd edition

Good and Cheap is a gorgeous cookbook for people with limited income, particularly on a $4/day food stamps budget. The PDF is free (ahora en Español!) and has been downloaded more than 15,000,000 times. I have more cookbooks, too!

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Don’t let this weekend pass without these banana pancakes in your life. They are ridiculously good. The banana melts into the pancake almost like custard. I like to add some fresh nutmeg or a little cinnamon, but I bet some coconut would be delicious as well.


Banana Pancakes

Buttery, custardy pancakes with banana in the batter and sliced and baked into the tops.
Course Bread / pastry
Servings 10 to 14 pancakes

Ingredients

  • 2 cups all purpose flour
  • 1/4 cup brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 bananas mashed
  • 2 eggs
  • 1 1/2 cups milk
  • 1 tsp vanilla
  • 2 bananas sliced
  • butter for cooking

Instructions

  1. In a medium bowl, add the flour, brown sugar, baking powder, soda and salt. Mix thoroughly with a spoon.
  2. In another bowl, add the mashed bananas (or just mash them in the bowl), eggs, milk, and vanilla, then mix. Add the dry mixture from the other bowl into the second bowl. Gently stir it with a spoon until everything just comes together. Tender pancakes come from not over-mixing the batter. If there are still a few pockets of flour, don't worry about it. Let the mixture sit for 10 to 15 minutes.
  3. Place a non-stick or cast-iron pan on medium heat. Once it's hot, melt a small amount of butter, about 1/2 teaspoon, then ladle some pancake batter into the center of the pan. You can make your pancakes as large or small as you like. A normal amount is about 1/4 to 1/3 cup of batter. If it's your first time making pancakes, make them smaller: they'll be easier to flip.
  4. As soon as the batter is in the pan, place 3 to 4 banana slices on top of the uncooked side of the pancake. Once the edges of the pancake start to dry up and you can see the middle start to bubble, flip the pancake over. Cook until it is browned on both sides. Stack the finished pancake on a plate in a warm oven and repeat the above process until you run out of batter.
  5. Serve hot, with butter and syrup.
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