Most Tuesdays I work from home, which is one of my favourite things to do.
I can wake up an hour later than usual, make a giant mug of coffee (half-caf), and sit down to work in my pyjamas, with Minka (my cat) by my side (and occasionally stepping all over the computer keyboard and meowing loudly for attention).
On this grey November Tuesday, as I was well into the morning, the bananas I had planned to bake something with but had never gotten around to, and that were now teetering dangerously towards being too brown, were poking around at the edge of my mind. And so, since I aspire to never leave any brown banana behind, I decided to turn them into pancakes, and got to googling recipes.
These are quite possibly the loveliest, fluffiest banana pancakes I’ve ever had.
They are in fact so good, that I managed to eat three whilst standing at the stove top making them, and then decided I was too full to eat any more just now, but still ended up sneaking into the kitchen afterwards to eat the two trial ones I’d made first and cast aside…
They have a delicate banana flavour to them, not too sweet but sweet enough that you can eat them on their own, should you wish to, and they’re really light, and slightly crispy on the outside. They take about 2 minutes to whip together, and another 10-15 minutes to fry. And about 30 seconds to eat, with or without maple syrup.
As I was working I didn’t manage to take any pictures other than the one above (so I’ve supplemented with some Autumn leaves and a few shots of my cat). But I still wanted to post the recipe, since they are quite possibly my new favourite thing, and very different to the recipes for oatmeal pancakes I’ve posted before.
So here’s to the loveliest, fluffiest and sunniest banana pancakes you will ever eat on a grey November morning.
The Best Banana Pancakes
adapted ever so slightly from once upon a chef
- 185 g (1 1/2 cup) flour
- 2 tbsp sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 medium, (over-)ripe banana
- 240 ml (1 cup) milk
- 2 eggs
- 1/2 tsp vanilla extract
- 3 tbsp olive oil (or any vegetable oil you have on hand)
Whisk together the dry ingredients in a medium bowl.
In a small bowl, mash the peeled banana with a fork, whisk in the eggs, then milk and vanilla extract.
Whisk the banana mixture and the three tbsp of oil into the dry ingredients; don’t over-mix, just until there are no visible streaks of flour (it’ll be slightly lumpy, but that’s perfectly fine).
Heat up a bit of oil in a non-stick pan, and drop smallish quarter-cups of batter into the frying pan. Fry over medium to low heat until the pancakes start to look cooked around the edges, about 30 seconds to a minute, then flip them over and cook through. Be careful that they don’t burn, and turn down the heat if they seem to be getting too dark. They don’t need very long, and will still feel lightly squidgy in the middle if you poke them with you finger, but they will be cooked through, don’t worry.
Transfer the finished ones onto a plate, and keep going until you’re out of batter – I got about 16 medium pancakes out of mine!
These are best eaten right away, as they’ll still be crispy around the edges. But they’re also perfectly fine eaten later, and if you warm them up in the oven they regain some of their crispiness. They’re also perfectly lovely microwaved, especially with maple syrup on top.