You know how certain songs will remind you of a certain someone or memory? Well these pancakes made me think of a song…obviously one called Banana Pancakes! I feel like I’ve said this a hundred times, but pancakes are perfect for the weekends when you can have a lazy morning making banana pancakes and listening to Jack Johnson. I always love a pancake recipe that doesn’t call for ingredients I would usually have to run out and get (like buttermilk!) so these pancakes were perfect since the only ingredients required are more or less pantry staples. These pancakes were perfectly fluffy and the banana flavour is not overwhelming at all. I hope this weekend you will take the time to have a lazy morning making pancakes and listening to the songs that make you daydream happy things!
Banana Nut Pancakes
Yield: 4 servings (about 16 pancakes)
1½ cups all-purpose flour
3½ teaspoons baking powder
1 teaspoon salt
1 Tablespoon white sugar
2 ripe bananas
1¼ cups milk
4 tablespoons butter, melted
½ cup chopped pecans
Vegetable oil, for pan-frying
Maple syrup, for serving
Sift together the flour, baking powder, salt and sugar in a large mixing bowl then set it aside.
In a separate bowl, mash together the bananas with the milk, egg and melted butter.
Make a well in the dry ingredients and pour in the wet, stirring to combine, then stir in the nuts. Allow the batter to rest at room temperature for 30 minutes.
Heat a large sauté pan over medium-low heat and add just enough oil to coat the bottom of the pan, allowing it to heat for 2 to 3 minutes, until the oil is hot enough (the pancake batter should sizzle immediately!)
In batches, scoop about 1/4 cup of batter into the pan to form pancakes. Cook the pancakes on one side until bubbles appear in the center, then flip them once and continue cooking them until they’re no longer doughy in the center. Serve the pancakes with your choice of toppings, including maple syrup, fresh fruit or whipped cream. Enjoy!