Banana Pancakes

Have you ever tasted a pancake made from scratch? If so, you know that the pancake born of dry mixes tastes like cardboard in comparison. My favorite homemade pancake gets its creamy taste from buttermilk and from bananas added to the batter on the griddle. To make them light and fluffy, I use the same ingredient I use in my soufflés: egg whites. I finish them off with 100% pure maple syrup (not colored corn syrup) or honey. When these melt-in-your-mouth pancakes are on the menu, breakfast is a beautiful thing!

Tips:

My favorite syrup to use with this recipe is Stonewall Kitchen’s Butter Pecan Syrup. You can find it at several high-end grocery stores or order it online at www.stonewallkitchen.com or www.amazon.com.
Short on time? You can skip the egg-white process and still have delicious pancakes, just not as fluffy.
Try stuffing your pancakes with other fruits such as blueberries, strawberries or even the exotic mango.
Chopped pecans are also a nice compliment to the banana.

Ingredients

Pancakes
2 cups flour
1 tbsp sugar
1/2 tsp baking powder
1/2 tsp salt
2 eggs
2 egg whites
2 cups buttermilk
3 tbsp butter, melted
2 bananas, chopped

Steps

Step 1
Making the Batter
Have three mixing bowls ready. In one bowl, add the flour, sugar, baking powder and salt. Whisk to combine. In the second bowl, add the buttermilk, 2 eggs and 2 tbsp of the melted butter. Whisk to combine. Add the wet ingredients to the dry ingredients and stir to combine. It’s perfectly fine to have a few lumps in the batter. In the third mixing bowl, whisk the egg whites until soft peaks have formed – about 5 minutes. Carefully fold in the whipped egg whites into the pancake batter.
Step 2
Cooking the Pancakes
Place a large flat griddle on the stove across two burners on medium heat. You can also use two large frying pans as a substitute for the griddle. Coat the griddle with some melted butter when it reaches the desired temperature. (To test the temperature of the griddle, place a drop of water on the griddle. It should immediately sizzle and evaporate.) Add one to two ladles of pancake batter to the hot griddle – about one inch apart from each other. Place 1 tbsp of the chopped bananas on top of the pancake batter. After about 2 minutes, flip your pancakes and cook an additional 2 minutes or until the batter is fully cooked.
Step 3
Serve
Remove the pancakes from the griddle and serve immediately. Place any leftover bananas on top of the pancakes. Sauce your pancakes with 100% pure maple syrup.

Banana Pancakes

Ingredients

Pancakes

Steps

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