I’ve been listening to music at work while we’ve been thinning trees in the greenhouses, and hearing Jack Johnson’s Banana Pancakes for the first time in a while reminded me that I’ve been wanting to try making them. So I consulted Allrecipes.com but made a few changes to the recipe. And they are great! A bit like banana bread, but quicker– I’ll be making these again. In fact, I think I’d rather make these than banana bread.
I normally eat my pancakes and waffles with fruit and plain yoghurt, but I was out of yoghurt. Since there was no added sugar in the pancakes I used a drizzle of maple syrup in addition to a topping of fresh strawberries. While I was slicing the berries I was struck by how they looked a little like hearts, which inspired me to break out some mini cookie cutters (meant for cutting the centres of linzer cookies) and make little heart and flower shapes. It would be a fun thing to do for a special brunch with kids. The scraps would work well to make a strawberry syrup, or added to fruit salad or just snacked on as you make the pancakes. Another idea is that you could also use strawberry shapes for a special addition to strawberry shortcake– perhaps just a few as a garnish on top.
(Makes 5-6 medium pancakes)
1/2 cup all-purpose flour
1 tsp baking powder
1/8 tsp salt
1 medium egg, beaten*
1/2 cup milk
1 tbsp canola oil
1/4 tsp vanilla
1 very ripe small banana, preferably organic**, mashed very well
Combine flour, baking powder, and salt in a small bowl. In a medium bowl, combine remaining ingredients. Stir dry ingredients into wet. Over low heat, heat a frying pan. When pan is hot enough to make a drop of cold water sizzle, grease lightly. Pour batter onto pan, using about 1/4 cup per pancake. When bubbles have formed all over surface of pancake, flip and brown other side.
Be sure to use low heat or the banana-y centres won’t cook through even though they’ll look done on the outside.
*I halved the original recipe, which used one large egg. I was lucky my local eggs happened to have a smaller one in the carton! Using a large egg probably won’t hurt, or you can double the recipe and use a large egg. This only makes 2 small servings.
**Yes, organic bananas are more expensive, but the price gap isn’t that huge, especially in larger grocery stores. And yes, since you peel them, you are less likely to be exposed to the pesticide residues (although how many times have you eaten an unwashed banana and then touched some other food item?) But do it for the environment and the banana workers.
What’s your favourite kind of pancakes and how do you top them?