Pancakes were one of the first things I ever learned how to cook, back in middle school home economics class. The basic ingredients are cupboard essentials and there’s an endless number of variations with fruit, nuts or chocolate.
Somehow, I always have bananas in my freezer. This recipe from Allrecipes.com, with the addition of cinnamon, is a perfect use for them and makes a dozen moist and fluffy pancakes, perfect for soaking up maple syrup. A dozen pancakes is a lot for one or two people. I like to make them on a Sunday morning, eat my fill and store the rest for the week. They keep well and make for an easy breakfast heated up in a toaster.
- 1 cup all-purpose flour
- 1 tbsp white sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 egg
- 1 cup milk (we used lactose free milk for the BF who's lactose sensitive)
- 2 tbsps vegetable oil
- 2 bananas
- 1 tbsp butter to cook with
- In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon.
- In separate bowl or plate, mash the bananas.
- In another bowl whisk the egg and add in the milk, oil and mashed bananas.
- Add the wet ingredients to the dry ones and mix them all together into a wet batter.
- Keep your pan at medium heat, adding a small pat of butter between each set of pancakes.
- Ladle the batter into the pan, ~1/4 of a cup for each scoop and cook until bubbles start forming. Flip the pancake and cook until the pancake rises and both sides are golden.
Step by Step Photos
Assemble your ingredients
Combine the dry ingredients
Mash the bananas and whisk the egg
Add oil to the whisked egg
Add the milk
Add mashed bananas and whisk together
Add the wet ingredients to the dry ones and whip together into a batter
Heat the pan on medium, add butter and ladle the batter into the pan
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