Banana Pancake Sunday

Pancakes and Sundays are soul mates in my book.

I grew up in a home that always had these fluffy cakes served with crispy bacon on warm Sunday mornings. Today I felt inspired to make some for our sunny breakfast in Sydney.

Here is my fool-proof recipe for fluffy banana pancakes. Note my tips at the bottom:

dry ingredients:

  • 2/3 cup self-rising flour
  • 2 tsp. white sugar
  • a bit of salt
  • a bit of baking powder
wet ingredients:
 
  • 2/3 cup milk
  • 1 tbs. butter (melted)
  • 1/2 tsp vanilla
  • 1 egg
  • 1 ripe banana (mashed)
This recipe makes 3 medium-sized pancakes, perfect for two people.
Tips:
 
  • Mix dry ingredients with wet ingredients with a spoon not a blender. Batter will still be a tad lumpy, that’s totally fine.
  • Use salted butter and whole milk. But if you’d like to be a bit healthier, skim milk shouldn’t change the texture by too much.
  • The riper the banana, the better. Bananas get sweeter as they age so if you’ve got a dark mushy one lying around it’s time to take advantage of it.
  • Use a non-stick teflon pan, only butter the pan ONCE. The first side you make a pancake on will have swirly markings, but every other pancake after will have a gorgeous golden brown color.
  • Cook pancakes on a low heat. When you see lots of tiny bubbles come to the surface of the batter and pop, that means your pancake is ready to be flipped.
  • After you’ve finished making your pancakes, throw in the same pan a pat of butter + sliced banana + a sprinkle of brown sugar. Stir together till sugar caramelises and banana is soft. If I didn’t have a little hitchhiker, I would have also thrown in a splash of rum right after the sugar. Serve warm on top of pancakes.
Snapped with a Lumix GF2 in our apartment just an hour ago. 
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