Fluffy Banana Pancakes
I got sick of banana bread and wanted to do something else with the collection of bananas in my house. These pancakes are light, fluffy, and sweet enough, due to the addition of bananas, that I can eat them without added butter or maple syrup. Near the end, I had a few with the blueberry sauce that I had made and the tartness of the blueberries with the sweetness of the bananas went perfectly together!
- In a large bowl mash the bananas with a fork or whisk
- Add sugar and eggs to bananas and mix thoroughly
- Combine with milk and vanilla extract
- Sift in flour, baking powder, and salt for a fluffy pancake and slowly incorporate with the wet mixture
- Final batter should be loose and lumpy
- Allow to rest while heating up the griddle, or pan, to hot over medium, medium-low, heat
- Add in a dash of oil or a pad of butter to the pan and swirl it around until the bottom is completely covered
- Drop in ¼ a cup of batter into the center of the pan, spacing pancakes roughly 2 inches, or 5 centimetres apart if doing multiple at a time
- Allow the pancake to brown on the underside, with the edges bubbling and holes beginning to appear on the top side before flipping to finish cooking, roughly 2-3 minutes
- Cook on underside until golden brown 1-2 minutes before removing from griddle or pan
- Use a spatula to transfer to serving plate
- Continue to cook until no batter remains. Carefully wipe excess oil or butter out of the pan between each round with paper towels to prevent burning
- Serve while warm with desired toppings!