Try this Strawberry Banana Pancakes recipe, or contribute your own.
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 2 tablespoons sugar
- whipped cream
- 2 cups milk or buttermilk ( i use milk)
- 1/4 cup vegetable oil (not olive oil)
- 1/2 teaspoon pumpkin pie spice or nutmeg (i use pumpkin pie spice)
- 2 ripe bananas chopped into small pieces)
- strawberries
- real maple syrup
- Carbohydrate 346.550036567394 g
- Cholesterol 629.100200032461 mg
- Fat 122.733206966204 g
- Fiber 26.2611131960373 g
- Protein 62.803329271865 g
- Saturated Fat 49.4200000104157 g
- Serving Size 1 1 Serving (1769g)
- Sodium 75394.3612779008 mg
- Sugar 320.288923371357 g
- Trans Fat 6.81372709975923 g
- Calories 2602 calories
Step-by-step
- To begin the banana pancake recipe, mix the dry ingredients and then stir in wet ingredients.
- Now add the banana. Fold in gently.
- At this point, you can make this a chocolate chip banana pancakes recipe by adding your favorite chocolate chips to the banana pancake mix.
- To continue the recipe for banana pancakes, mix the batter well and then let stand about 10 minutes to allow banana flavor to meld.
- Make banana pancakes by heating a frying pan over medium flame. Spray with cooking spray and cook pancakes about 2 minutes on each side. Flip onto serving plate and enjoy the banana pancakes with strawberries, whipped cream and real warm maple syrup and chopped pecans if you like(optional, but oh so good). Just heat the syrup in the microwave in a little dish.
Flour Ratios and Hydration Control
Whole wheat flour absorbs liquid differently than all-purpose flour due to higher protein and fiber content. Combining one cup of whole wheat with one cup of all-purpose flour yields a sturdy crumb without sacrificing tenderness. Letting the batter rest for ten minutes hydrates the flour fully before cooking begins. Skipping this rest period results in a thin batter that spreads uncontrollably across the griddle surface.
Managing Moisture in the Griddle Phase
Finely chopped ripe bananas release natural sugars and moisture directly into the surrounding batter during cooking. Overcooking the exterior while the center remains raw happens easily when the burner exceeds medium heat. Maintain a consistent 350 degree surface temperature to ensure the interior cooks through before the sugars burn. Folding the fruit gently prevents the pieces from breaking down into a muddy puree.
Transforming Leftovers on Day Two
Day-old pancakes lose their initial crispness as starches retrograde and absorb moisture from the fruit pieces. Reheating leftover cakes in a toaster oven at 350 degrees for four minutes restores the exterior crust effectively. Avoid using a microwave for reheating because it traps steam inside the crumb and creates a rubbery texture. Sliced fresh strawberries and warmed maple syrup added just before serving provide the necessary contrast to the dense, revived interior.
