Description: A good way to use up ripe bananas instead of banana bread
Date Added:
May 3, 2008
Season:
Category:
Breakfast / Brunch
Prep. Method:
Calories:
Dish Type:
Serves:
0
Cuisine:
Prep. Time:
Ingredients:
1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg -- beaten
1 cup milk
2 tablespoons vegetable oil -- I used canola oil
2 ripe bananas -- mashed
cinnamon
brown sugar
Directions:
Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas. Stir flour mixture into banana mixture; batter will be slightly lumpy. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
Poster's Notes: I added about 1/4 teaspoon of cinnamon and 1/2 teaspoon of brown sugar to the batter. I also mixed everything in one bowl.
Stacy's Notes: Made these May 2008 and they were really good. Tim really liked them. The batter was sort of thin with just 1 cup of flour (or else my bananas were really large), so I ended up adding a bit more flour to make the batter thicker. I also added the cinnamon and brown sugar as Sweetnick's notes suggests. This made about 8 pancakes, so double if cooking for more than just us.
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