Let me tell you about my latest breakfast adventure! I decided to whip up some banana pancakes, and man, were they fluffy. I can hardly contain my excitement as I recount the recipe to you.
First of all, let me just say that I found this gem of a recipe on the interwebs. It’s from a website called Bigger Bolder Baking, and it certainly lived up to its name. But let’s cut to the chase – how did I make these pancakes?
First, I mashed up a ripe banana in a bowl. Then I added some flour, sugar, baking powder, salt, and cinnamon. I mixed all of that up with some milk, an egg, and some melted butter. Once everything was combined, I let the pancake batter rest for a bit while I preheated my griddle.
Now, here’s where things got interesting. The original recipe called for me to cook the pancakes for 2-3 minutes on each side. But where’s the fun in that? I decided to channel my inner daredevil and flip those pancakes five, six, seven times. It was a flipping frenzy, and I loved every second of it. And guess what? The pancakes still came out fluffy, just like the recipe promised.
Now, let’s get to the part you’re really here for – the ingredients and instructions. I’m going to break it down step by step, complete with mouth-watering pictures.
- 1 ripe banana
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 3/4 cup milk
- 1 egg
- 2 tablespoons melted butter
- Mash the banana in a bowl.
- Add the flour, sugar, baking powder, salt, and cinnamon. Mix well.
- In another bowl, whisk together the milk, egg, and melted butter.
- Add the wet ingredients to the dry ingredients and mix until everything is combined.
- Let the batter rest for 10-15 minutes.
- Preheat a griddle or non-stick pan over medium heat.
- Drop spoonfuls of batter onto the griddle and cook until bubbles form on the surface, about 2-3 minutes.
- Flip the pancake and cook for another 2-3 minutes on the other side.
- Repeat until all the batter is used up.
Now, I know what you’re thinking – “Those pancakes sound amazing, but I don’t have a ripe banana on hand.” Fear not, my fellow breakfast enthusiasts. I stumbled upon another recipe during my internet recipe scavenger hunt that calls for whole wheat flour instead of all-purpose and uses plain Greek yogurt instead of banana. It’s a healthier version that still promises fluffy pancakes. I haven’t tried it yet, but I plan on flipping my way through that recipe soon. Until then, happy breakfasting!
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