Ben Lewis

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Banana Pancakes

Ben Lewis

I've never made pancakes from scratch before - but yesterday I decided to give it a go as a special treat for my wife's birthday. I normally opt for the super easy (lazy) instant pancake batter that comes in the shaker bottle - but this recipe was so easy and the result was so good that I had to share.

(Makes ~10-12 pancakes).

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 1 cup milk **
  • 1/2 cup water
  • 1 large egg
  • 1/4 cup melted butter (21g) **
  • 1 teaspoon pure vanilla extract
  • Butter or oil, for cooking pancakes
  • 3 bananas sliced
  • Maple Syrup
  • Strawberries (optional) 

(**Note: you can make these dairy-free by substituting almond milk + nut butter)

Method:

  1. Preheat your oven to 100 degrees C (about 200 degrees F). Place a baking tray with sheet in the oven. This is where we’re going to put the pancakes once they’re done cooking so they stay warm.
     
  2. In a medium bowl, whisk together the dry ingredients (flour, sugar, baking powder, baking soda and salt). Set aside.
     
  3. In a measuring cup or small bowl prepare wet ingredients. Measure and add milk, water, egg, melted butter, vanilla and whisk until smooth.
     
  4. Preheat your pan or griddle over medium heat. When warm, brush with a teaspoon or two of oil or butter. (Note: Oil won’t burn, but butter is more flavourful). 
     
  5. Pour the liquid ingredients into the dry ingredients and mix (slowly with whisk) until flour is combined. Be sure not to over mix the batter.
     
  6. Using a 1/4 cup measure, drop circles of batter onto your pan. Add the slices of banana to the surface of the pancakes (depending on how many slices you have you might be able to do about 2-3 slices per pancake).
     
  7. Cook in batches careful not to over crowd your pan. You'll need to turn them once to have them golden on both sides. The trick with pancakes is to wait until bubbles appear on the top (which means the underside is just about ready to flip). Transfer the pancakes to the oven to keep warm. Repeat with the remaining batter.
     
  8. Serve with butter and maple syrup. Decorate with strawberries.