Banana Pancakes
This recipe has been a long-time favorite. It was originally passed on by a high school friend, and I’ve added my own twist over the years. These pancakes are a go-to recipe when we’ve got overripe bananas in the house. It’s also a common ‘breakfast for dinner’ served with some pork breakfast sausage.
Farm Tip #1 - These pancakes are best cooked in a well-buttered cast iron pan.
Farm Tip #2 - Warm up some syrup in a pretty pitcher before serving. You won’t regret it.
Ingredients:
1/2 cup All-Purpose Flour
1/2 cup Whole Wheat Flour
2 tsp Baking Powder
1/4 tsp Salt
2 tsp Ground Cinnamon
2 Bananas, overripe
1 Egg
2 Tbsp Vegetable Oil
1 Tbsp HHF Maple Syrup, preferably Dark Robust
3/4 cup Whole Milk
1 tsp Vanilla Extract
Optional Add ins - Frozen Blueberries or Chocolate Chips
Directions:
Mash bananas in a medium bowl. Add in Egg, Oil, Syrup, Milk, and Vanilla. Whisk until well blended.
In a separate bowl, combine Flour, Baking Powder, Salt, and Cinnamon.
Add dry ingredients to wet mixture. Whisk until just combined.
Warm a well-buttered cast iron skillet over medium heat. Pour 1/4 to 1/2 cup batter per pancake in pan. If you wanted berries or choc chips, add a few to each pancake right after you pour batter. Before flipping, make sure edges are pulling away and small bubbles pop. Store cooked pancakes in a warmed oven until ready to serve.
Serve with warm HHF maple syrup. Enjoy!