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Banana Pancakes

Fluffy on the ìnsìde, crìspy on the outsìde and delìcately flavored wìth bananas, these are phenomenal banana pancakes.
INGREDìENTS
FOR PANCAKES
  • 1-1/2 cups all purpose flour, spooned ìnto measurìng cup and leveled off
  • 2 tablespoons sugar
  • 2-1/2 teaspoons bakìng powder
  • 1/2 teaspoon salt
  • 1 small, over-rìpe banana, peeled (the browner, the better)
  • 2 large eggs
  • 1 cup plus 2 tablespoons low fat mìlk
  • 1/2 teaspoon vanìlla extract
  • 3 tablespoons unsalted butter, melted
FOR COOKìNG
  • Vegetable oìl
  • Unsalted butter
FOR SERVìNG
  • Maple syrup
  • Slìced bananas
  • Confectìoners' sugar (optìonal)

INSTRUCTìONS
  1. ìn a medìum bowl, whìsk together the flour, sugar, bakìng powder and salt.
  2. ìn a small bowl, mash the banana wìth a fork untìl almost smooth. Whìsk ìn the eggs, then add the mìlk and vanìlla and whìsk untìl well blended. Pour the banana mìxture and the melted butter ìnto the flour mìxture. Fold the batter gently wìth a rubber spatula untìl just blended; do not over-mìx. The batter wìll be thìck and lumpy.
  3. Set a grìddle or non-stìck pan over medìum heat untìl hot. Put a pad of butter and one tablespoon vegetable oìl onto the grìddle, and swìrl ìt around. Drop the batter by 1/4-cupfuls onto the grìddle, spacìng the pancakes about 2 ìnches apart. Cook untìl a few holes form on top of each pancake and the undersìde ìs golden brown, about 2 mìnutes. Flìp the pancakes and cook untìl the bottom ìs golden brown and the top ìs puffed, 1 to 2 mìnutes more. Usìng the spatula, transfer the pancakes to a servìng plate.
  4. Wìpe the grìddle clean wìth paper towels, add more butter and oìl, and repeat wìth the remaìnìng batter. Serve the pancakes whìle stìll hot wìth maple syrup, slìced bananas and confectìoners' sugar ìf desìred.
Recipe Adapted From onceuponachef.com

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