My absolute favorite thing to make on a Sunday morning is Banana pancakes. It takes a few rounds to get your pan temperature just right and after years, I am still terrible at doing a clean flip. If you don't have a true griddle, use the largest pan you have for maximum "flipping" space. If you don't have a pastry brush, you can buy one at the supermarket or a local cooking shop for $5 or less. Totally worth it, as you'll get even oil coverage and your pancakes will be brown and fluffy (not greasy).
Prep: 15 minutes Cook: 4 minutes per batch
1 cup all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cups milk
3 tablespoons butter or margaine, melted
1 large egg, lightly beaten
1 very ripe banana, mashed (about 1/2 cup)
vegetable oil for brushing
In bowl, combine flour, sugar, baking powder, baking soda, and salt. Add milk, butter, and egg and stir until flour is moistened. Add banana, and stir lightly to combine.
Penzey's Baking Spice is my secret weapon for any pancake recipe. Add a few dashes to your flower mixture for an added aroma of cinnamon and cloves. You can also sub with a few dashes of plain cinnamon if it's a flavor you like.
Heat griddle or 12-inch skillet over medium heat until drop of water sizzles; brush lightly with oil. Pour batter by scant 1/4 cups onto hot griddle (I do this with a large cooking spoon), making a few pancakes at a time. Cook until tops are bubbly, some bubbles burtst, and edges look dry. With wide spatula, turn and cook until underside is golden. Transfer to platter; keep warm.
Repeat with remaining batter, brushing griddle with more oil if neccesary. Makes 3 servings.
Dish up with a pat of butter and Maple Syrup! Delish!!!