Monday, March 19, 2018

Banana Pancakes

This recipe comes from our daughter Shawni. The pancakes are quick to make and a perfect use for overripe bananas. Plus they're delicious! Greatfor an easy butstillspecial breakfast for a crowd.

2 extra-ripe bananas, mashed
1 1/3-1 1/2 cups milk (determines thickness of pancakes)
2 tablespoons melted butter
2 eggs
1 cup white flower
1 cup whole wheat flower
3 teaspoons baking powder
3 tablespoons sugar, honey, or molasses
1-2 cups chopped walnuts or pecans (optional-but really, really good)

1. Mix together all wet ingredients.

2. Add and mix in dry ingredients, folding in the walnuts at the end.

3. Turn on griddle or frying pan to medium-high heat. Use a 1/3-cup measuring cup to pour batter on a hot griddle or frying pan. Once bubbles come up on the rawside of the pancake, flip it over. Cook until both sides are golden brown.

4. Serve with maple syrup or fruit. Add a little whipped cream on top to make them extra special.

No comments:

Post a Comment