Fluffy, Banana Pancake Recipe
Banana Pancake Recipe
Yield: Makes 10 Pancakes
Making Pancakes (from scratch) for the First Time
I have never made pancakes from scratch before, and wanted to use the remaining bananas I had left over from making banana bread. So, I adapted this recipe from Grace at Grace and Good Eats to see if I can make some fluffy banana pancakes. They didn't turn out bad for my first try, but they were delicious and super fluffy, even held the banana well.
Tip: I learned this tip from Grace, "To get a perfect flip without batter sliding around, be sure to purposefully shove your spatula (I like silicone or plastic, not metal) all the way underneath and use your wrist to turn them over."
1 1/2 cups all-purpose flour
3 1/2 tsps baking powder
1/2 tsp salt
1/4 cup sugar
1 1/4 cups whole milk
3 tbsp butter melted
2-3 ripe bananas
Melt the butter in microwave for 30 seconds, set aside.
In a medium bowl, mix together flour, sugar, salt, and baking powder.
Stir milk, vanilla and egg together.
Create a well in the center of the flour mixture.
Pour the butter and milk mixture into the well.
Use a wire whisk to stir everything together until just combined. It will be slightly thick and lumpy, but should be well incorporated.
Allow the batter to rest while heating a lightly oiled skillet or griddle to medium high heat.
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Place 5 banana slices in batter side up while it grills. Flip.
Cook each side for 3-6 minutes, until lightly golden brown.
Adapted from Emily Grace at Grace and Good Eats. Read more: https://www.graceandgoodeats.com/best-ever-pancake-recipe/