Use bananas that have lots of brown spots on them.
A batch of fresh homemade banana pancakes is good way to use up those ripe bananas you might have in your kitchen. You can also freeze the finished banana pancakes and reheat them in the microwave on weekday mornings for a quick, delicious breakfast. To get maximum banana flavor, this recipe incorporates banana puree into the batter and features fried bananas on top.
Instructions
1. Smash the bananas with a fork or a wooden spoon in a small bowl until they become puree.
2. Sift flour. Whisk to combine dry ingredients in a large bowl. Whisk to combine liquid or wet ingredients together in a medium bowl. Slowly pour the liquid ingredients into the dry ingredients, whisking the batter while you pour. Set it aside and let it stand for 15 minutes.
3. Turn on a stove burner to medium heat. Put a dab of butter in the frying pan and set it over the hot burner. When the butter melts, spread it over the bottom of the frying pan with the spatula. Fill the 1/3-cup measuring cup with batter. Pour the batter into a circle shape in the middle of the frying pan.
4. Flip the pancake over when the bottom is . (Feel free to use the spatula to gently, lightly peek under pancakes to see if they are done.) When the second side is lightly golden brown, use the spatula to transfer it to a plate.
5. Put some butter in the bottom of the frying pan and continue individually frying the pancakes as indicated in the previous step until there is no more batter left and the plate is stacked with pancakes.
6. Peel and slice the two bananas. Put a knob of butter in the frying pan. Fry the banana slices until they are lightly golden brown on both sides. Transfer them to the second plate.
7. Put two pancakes and two spoonfuls of the fried bananas on each individual plate. Dust with powdered sugar.
Tags: golden brown, lightly golden, lightly golden brown, banana pancakes, bottom frying, butter frying