Not pretty cheery yellow ones like these…you need the brown squishy ones. I know you have some, or will have some soon. Mush them up well with a fork, and then add them to pancake batter…I make my pancakes with buttermilk and flour and sugar and the other usual suspects. This batter is going to be a little thicker than your usual pancake batter, because of the bananas. The pancakes also need to be cooked at a lower heat than usual, because the bananas are going to add a little more sugar and that means the outside will brown faster. So have your electric griddle on medium low heat, or your stove top skillet if that’s what you are using.
Now, you can of course use regular maple syrup on these babies, but you can also kick things up a notch by adding a little brown sugar and cinnamon and rum and butter to the party. Stir it all together in a little saucepan and simmer it for about 5 minutes. After you’ve used it on your banana pancakes, you can use the rest on vanilla ice cream, or drizzled over apple cake, or probably a million other things that haven’t occurred to me yet but will.
Serves: About 10 pancakes
- ¾ cup flour
- ½ teaspoon baking powder
- 2 very ripe bananas, mashed with a fork
- ¼ cup buttermilk
- ¼ cup sugar
- ¼ cup melted butter
- 1 egg, beaten to blend
- ½ cup maple syrup
- ¼ cup brown sugar
- 3 tablespoons butter
- 1 tablespoon rum
- ½ teaspoon cinnamon
- Mix flour and baking soda together.
- Mix bananas, buttermilk, sugar, butter and egg together in a separate bowl.
- Add the banana mixture to the flour mixture and stir until everything is well mixed.
- Heat an electric griddle to medium-low, or a nonstick skillet over medium low heat.
- Ladle out spoonfuls of the batter onto the griddle. This is a thick batter and you may have to press down on it lightly to get it to spread.
- Cook slowly on each side until a deep golden brown.
- Combine all ingredients in a small saucepan and bring to a simmer over medium heat.
- Simmer for 5 minutes, and then pour over pancakes