Crowd pleasing banana pancakes made from scratch. A fun twist on ordinary pancakes.
- Carbohydrate 29.0826202990084 g
- Cholesterol 35.0200000033814 mg
- Fat 5.78695722791889 g
- Fiber 1.74190274519538 g
- Protein 4.76538750371418 g
- Saturated Fat 1.30701420238006 g
- Serving Size 1 1 pancake (118g)
- Sodium 291.304555906211 mg
- Sugar 27.340717553813 g
- Trans Fat 0.432797951654472 g
- Calories 184 calories
Step-by-step
- Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
- Stir flour mixture into banana mixture; batter will be slightly lumpy.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
Leaving pancakes on the griddle until the surface dries out entirely yields a dry, rubbery interior rather than the tender crumb you want. Achieving optimal doneness relies instead on reading the structural changes happening within the batter. As heat transfers from a medium-high pan into the starch and protein matrix, water turns to steam, creating the lift needed for a light texture. When four ripe bananas are incorporated into two cups of flour and two cups of milk, the resulting batter holds significant moisture and sugar. This high sugar content from the fruit accelerates browning reactions, meaning the exterior will color much faster than it would in a standard buttermilk batter. Watch the edges of each quarter-cup pour carefully. Once tiny bubbles break through the surface and the perimeter loses its glossy sheen, look for a matte edge that signals the proteins in the egg and flour have set sufficiently to support a flip. This visual cue usually arrives after roughly two to three minutes of cooking. Dropping the temperature slightly after the turn ensures the thick center cooks through before the exterior burns. The Maillard reaction between the milk proteins and the natural sugars in the bananas creates complex caramel notes that deepen the flavor profile significantly. Adjusting the oil film on the griddle between batches maintains consistent heat transfer and prevents scorching. Pull the cakes from the heat the moment a gentle press on the center springs back with minimal resistance.
