Brown Sugar Banana Pancakes (Print Version)
# Ingredients:
→ Batter
01 -
5 millilitres pure vanilla extract
02 -
50 grams dark brown sugar, packed
03 -
180 millilitres buttermilk
04 -
1 large egg
05 -
28 grams unsalted butter, melted (have some extra for the pan)
06 -
180 grams ripe banana, mashed (about 2 small ones)
07 -
1.5 grams salt
08 -
10 grams baking powder
09 -
190 grams all-purpose flour
→ To Serve
10 -
Chocolate chips, if you want
11 -
Walnuts, if you like
12 -
Fresh banana slices, optional
13 -
Maple syrup, as much as you want
14 -
Butter, up to you
# Instructions:
01 -
Move the pancakes onto plates. Pile on whatever extras you’re craving—warm butter, maple syrup, more banana, walnuts, chocolate chips. Eat right away while they’re hot.
02 -
For each pancake, use about 80 millilitres of batter, drop it on your hot griddle, and spread it out a bit. Cook until you see bubbles on top and the bottom looks golden, usually 2 or 3 minutes. Flip, and let the other side go for 1 or 2 more minutes until they’re done.
03 -
Take a non-stick griddle or wide frying pan and heat it up over a low-medium flame. Wipe on a little melted butter to keep things from sticking.
04 -
Pour the wet stuff right into the bowl with the dry stuff. Use your spatula to fold things together, just until you don’t see dry flour. Don’t stir too much or they’ll turn out tough.
05 -
In a different bowl, blend mashed bananas, melted butter, the egg, buttermilk, brown sugar, and vanilla. Stir until it all comes together and looks smooth.
06 -
Grab your biggest bowl and add the flour, baking powder, and salt. Whisk them up so they’re all mixed nicely.
# Notes:
01 -
Fluff your flour before scooping, then sweep off the top with a knife. You’ll get the right amount every time.
02 -
No buttermilk? Just splash a bit of lemon juice or vinegar into milk, and let it sit. Works just fine.
03 -
Stick to a medium heat for cooking. That way you won’t end up with raw middles or burnt outsides.