Bennet helped me with these fantastic pancakes! Very simple batter with a few slices of delicious banana.
|Banana pancakes are better pancakes.|
1 1/2 cup unbleached all-purpose flour
1/4 cup semolina flour
3 tablespoons brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/2 cups whole milk
2 large eggs
4 tablespoons melted butter
1/2 teaspoon vanilla extract
Cooking & Serving Ingredients:
melted butter for the skillet
approx one cup of sliced fresh bananas
real maple syrup
In a large mixing bowl whisk all the dry ingredients together. In a separate bowl whisk all the wet ingredients together. Pour the wet ingreds into the dry ingreds and whisk until combined.
Let batter rest for about 20 minutes before cooking.
Over medium-high flame heat a heavy-bottomed saute pan or well-seasoned skillet. Add melted butter, maybe a tablespoon, and swirl to coat the bottom of the pan.
Pour batter in the pan, making whatever size pancakes you prefer. When bubbly holes start to appear, put about three or four thin slices of banana into the pancakes. Cook another minute or so and then flip. Cook the other sides of the pancakes for about three minutes.
|It’s gotta be real maple sryup. Nothing from a bottle shaped like an old lady!|