ADVERTISEMENT
Prepare Wet Ingredients:
Start by melting the butter and letting it cool slightly while you prepare the other ingredients.
Mash the banana as smoothly as possible using a fork or potato masher. Then, add all the wet ingredients to the mashed banana and mix well until blended.
Prepare Dry Ingredients:
Sift all the dry ingredients through a fine mesh sieve and whisk them together to distribute evenly.
Make the Batter:
Pour the wet mixture into the dry ingredients and gently mix until no flour streaks remain. It’s okay if there are some lumps; try not to overmix the batter. Let the batter rest for about 10 minutes.
Cook the Pancakes:
In a nonstick pan, melt some butter over medium heat, spreading it evenly across the pan.
Once the butter begins to foam, pour ⅓ cup of batter onto the pan.
Cook until bubbles rise to the surface and the edges look dry, about 2 minutes. The batter should rise slightly and begin to bubble. Flip the pancake over and cook until golden brown on the bottom, about 1 minute.
Serve:
Serve the pancakes warm, topped with softened butter, maple syrup, and banana slices.
Serving Suggestions:
Enjoy with a side of crispy bacon or sausage for a hearty breakfast.
Add a sprinkle of chopped nuts or chocolate chips to the batter for added texture and flavor.
Cooking Tips:
Banana Ripeness: Use very ripe bananas for the best flavor and sweetness.
Buttermilk Substitute: If you don’t have buttermilk, you can make your own by adding 1 teaspoon of vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
Nutritional Benefits:
Bananas: Rich in potassium, fiber, and vitamins, bananas provide a natural sweetness and moisture to the pancakes.
Whole Grains: Using whole wheat flour instead of all-purpose flour can increase the fiber content.
Dietary Information:
ADVERTISEMENT
