Thursday, June 23, 2016

Banana Bread Pancakes

First, can I just say . . . . I LOVE banana bread! But making it, well, always ends up being an epic fail for me. No matter the recipe, no matter the research I have done to make sure it won't fail, it always ends up being burned on the bottom and uncooked on top. Yuck. What a huge waste of sugar and flour and time. There must be some science behind it that I'm missing. I swear I don't over-mix the batter and that I follow directions EXACTLY. Anyway . . . . maybe my banana bread loaves will always fail or maybe I will someday conquer that stupid recipe. However, I have stumbled across this fantastic recipe for banana bread pancakes that I absolutely LOVE. Her website keeps crashing though (at least when I look at the mobile version) so I'mma have to post it here because I am NOT losing this recipe. Lately, I've been having a streak of bad bananas so I've been making these often :) Anyway, here it is :)

Banana Bread Pancakes
(stolen from Tiffany at Le Creme de la Crumb)
INGREDIENTS:
1 cup flour
1 tablespoon sugar
1 tablespoon brown sugar
2 teaspoons baking powder
¼ teaspoon salt
1 egg
1 cup milk
2 tablespoons butter, melted
½ teaspoon vanilla
2 medium very ripe bananas, mashed
⅓ cup Diamond of California Shelled Pecans or Walnuts, roughly chopped (I'm totally allergic to nuts so I leave these out . . . . they still taste amazing without them!)
optional: syrup, 1/3 cup semi sweet chocolate chips

DIRECTIONS:
Preheat a skillet, pan, or griddle to medium heat (about 275 degrees).

In a medium bowl whisk together flour, sugar, brown sugar, baking powder, and salt.

In another bowl mix together egg, milk, butter, vanilla, and mashed bananas. Add dry ingredients to wet ingredients and mix until just combined (do not overmix, a few lumps are okay!). Gently stir in nuts.

Lightly grease your preheated skillet. Pour ¼ cup batter onto the skillet.

Cook 1-2 minutes until edges begin to look "dry". Flip with spatula, then cook another 1-2 minutes. Repeat with remaining batter.

Serve with syrup and chopped nuts as desired.