Sunday, January 24, 2010

Banana Pancakes

What, more pancakes? Look, if you have people over for brunch as often as I do, you have to have more than one pancake trick up your sleeve. This is my basic pancake recipe (the sour cream ones I posted last week are my basic recipe now) with an over-ripe-spotty-but-not-solid-black-yet banana thinly sliced and added to the uncooked side just before flipping them over. If you have a little butter in the pan, the bananas caramelize ever so slightly and get sweetly fragrant. Way better than just slicing some bananas on top of the pancakes after they're finished.

I learned this method of banana pancake making from one of my former roommates, Yves, who also happens to be the person who schooled me on plantain frying. Go figure. I wonder if I still have a photo of her huevos rancheros... they were to die for!

Banana Pancakes
serves 2-3 people, makes roughly six 8" pancakes.

1 1/4 cups all purpose flour
1/2 tsp salt
1 tbsp baking powder
1 tbsp sugar
1 egg, beaten
1 cup milk
1/2 cup sour cream
2 tbsp melted butter
1 or 2 overripe bananas thinly sliced

In a medium bowl, whisk the dry ingredients. Set aside.
In a small bowl, whisk together the egg, milk, sour cream, and melted butter. Stir gently into the dry ingredients, leaving the batter a little lumpy. Add more milk if needed to make the batter pourable.
Use a 1/3 cup or 1/2 cup measuring cup to pour batter onto a hot, lightly buttered griddle. When the large bubbles start to show up, lay a few slices of banana on the batter before flipping the pancakes over. If you put the bananas down too soon the batter underneath never cooks.

1 comment:

  1. That's exactly how I make my banana pancakes! Now I just need to find someone to make them for again.