Apron Strings to Diamond Rings: Sunday Morning Banana Pancakes

Sunday, February 19, 2012

Sunday Morning Banana Pancakes

Baby, you hardly even notice
When I try to show you this
Song is meant to keep ya
From doing what your supposed to
Waking up too early
Maybe we can sleep in
I'll make you banana pancakes
Pretend like it's the weekend now
~Jack Johnson

And so my Sunday morning began with his song! An inspiration from Pinterest and the craving for pancakes from the past two weeks, I jumped into the kitchen. These are easy, wonderful pancakes. Who would have thunk? Bananas IN the pancake mix!?!?! Yep! And it's delicious! I adapted the original recipe because I like my pancakes fluffier. Bother recipes are listed below.

Jeanne's Fluffy Sunday Morning Banana Pancakes
1 Ripe Banana (plus 1/2 banana for the plate)
1 Whole Egg
1 Cup Milk
1 Cup All-Purpose Flour (White or Whole Wheat)
1/2-1 tsp Cinnamon
1 tsp baking powder
1/2 tsp vanilla (optional)

(1) Using a food processor or MagicBullet mix together the 1 banana, egg, and milk until completely combined. Or if you want a pancake with chunks of banana, just smash everything together in a bowl.

(2) Measure flour, cinnamon and powder into a bowl, add the banana mixture and stir. Do not over-stir or the pancakes will be tough. If it looks like the batter is too thick, add a bit more milk.

(3) If you want, add the vanilla.

(4) Heat the pan on a medium low heat, spray the pan and pour the pancakes. The trick is to keep the pan on a low heat so you don't burn the bottom while the middle is still liquidy. When bubbles form in the middle of the pancake, it's ready to flip. Check the bottom to make sure it's a medium brown, then carefully flip! The second side won't take as long as the first, so keep your eyes on it!

Plate with half a banana and a drizzle of syrup. Everyone will enjoy them, including your cat! Happy Eating and Enjoy!

Little Miss Kitty, Holly B. snagged a piece of my pancake while I was writing.

Original Recipe: (From The Gracious Kitchen Blog)
1 ripe banana
1 whole egg
1 cup whole wheat pastry flour
2 cups unsweetened almond milk
1/2 tsp. ground cinnamon
2 tsp. baking powder

*©ApronStringstoDiamondRings All Rights Reserved

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How I Started Cooking

I am no professional chef, nor have I even taken professional cooking or baking classes. I create my dishes from the heart, reading and researching a combination of recipes, putting that knowledge to use and either developing my own recipe or amending one I have read. My love for working in the kitchen began when I was very little, watching my mom bake and cook. In high school I received the opportunity to take two semesters of cooking classes with a wonderful teacher. She is the woman who taught me how to make chicken broth from scratch, properly measure flour and most importantly, read every recipe at least once through before beginning. This is not to say that my mother didn't have a substantial role in my quest to conquer the kitchen. My mother is the one who let me go wild in the kitchen, throwing random ingredients from the pantry into a bowl just to call it 'peanut butter cookies' because they contained peanut butter. That was when I learned that if it contains flour, it most likely has to be baked. Thanks Mom!