Oh, how I love pancakes! It is standard weekend breakfast fare in our kitchen (and the occasional dinner), and once you get the hang of it, the process is quick and easy.
This version is nice because the ingredients can be found year-round. Use bananas that are nearly over-ripe and toasted nuts.
You can use the same recipe to create a variety of pancakes. Simply substitute one fruit for another. Try classic blueberry, chocolate chip, or add sautéed and cinnamon-ed apples, diced peaches or roasted pumpkin. You can even add oats or granola for a different texture. And to be honest, I usually use whole wheat flour as we are trying to be healthier in our house. It took a little time to get used to, but now even the kids prefer it that way. Who knew?
You can make these in a non-stick pan, but if you love pancakes like me, it’s totally worth investing in a good cast iron griddle. Pay attention, and adjust the heat on your griddle accordingly. Cast iron holds heat well, but even over a low flame it will continue to heat up during prolonged cooking. If the pancakes are browning too fast, turn down the heat, wait about 5 minutes, then resume cooking.
If you think of it, take your butter out of the fridge the night before so it is soft and easy to spread. And you can improve your syrup with a quick zap in the microwave. Whenever possible, splurge on some really real maple syrup. Nothing compares!
1-1/2 cups all-purpose flour
3 TB. sugar
2-1/2 tsp. baking powder
1/2 tsp. salt
1-1/2 cups milk
3 TB. melted butter
1 cup toasted walnuts
2 bananas, sliced
In a medium-sized bowl sift together flour, sugar, baking powder and salt. In a separate bowl combine milk, butter and eggs. Whisk together thoroughly. Pour the egg mixture into the sifted dry ingredients, along with the nuts and bananas, and stir quick and vigorously to combine. Careful not to over mix. Lumps are okay. Set aside at room temperature for 10 minutes.
- Heat griddle on high heat. Test the griddle by sprinkling on a little water. If it sizzles and evaporates, it’s ready. If your griddle is not seasoned, oil it lightly with some vegetable oil or pan spray. Lower the heat to medium and ladle out the pancake batter. Cook for 1-2 minutes, until bubbles appear. Flip the pancake and cook the other side, about 1-2 minutes. Adjust the heat of your griddle as necessary. Repeat with remaining batter. Serve immediately, or keep warm in a 200˚F oven, covered with foil.