Today is Pancake Day or Shrove Tuesday or Fat Tuesday or Mardi Gras or whatever you call it in your part of the world. In Newfoundland, where I live, it's Pancake Day. There will be pancake breakfasts and suppers taking place in many little towns and coves. Most of them will be fundraiser events for charities, churches or service clubs. Although, today, most of them will be cancelled until another day because we are in the middle of a raging blizzard. Most people will have to make their own pancakes at home or skip them altogether.
We like pancakes. (I'm sure I've stated that before.) Last night as I was contemplating sleep, I was thinking of today's menu. For sure pancakes would be on the menu, but what kind? I had a couple of rough looking bananas sitting on the counter, just begging to be eaten some way or another, so I decided to incorporate them in my Pancake Day pancakes.
The pancakes turned out just lovely--fluffy and bananay and delicious. I had mine with peanut butter (the classic peanut butter and banana combination) but there are several ways a banana pancake can be dressed besides the ho-hum pancake syrup. In the picture above you can see a buttered maple syrup with walnuts gracing the layers of pancake. But I think chocolate syrup/sauce and whipped cream would make a delightful dessert pancake offering.
I made my pancakes without any optional add-ins but chopped nuts or chocolate chips are perfect companions to a Banana Pancakes.
1 cup flour, all-purpose or whole wheat
2 teaspoons baking powder
½ teaspoon baking soda
¾ cup mashed bananas (about 2 ripe bananas)
¼ cup sour cream
¼ cup milk
1 teaspoon vanilla
1 tablespoon brown sugar
1 tablespoon oil
1 egg, beaten
Oil for frying, as needed
¼ cup chocolate chips
¼ cup chopped walnuts or pecans
In a medium sized bowl mix the flour, baking powder, baking soda and salt together. In a smaller bowl or large measuring cup mix the mashed bananas, sour cream, milk, vanillla, brown sugar, oil and beaten egg.
Make a well in the dry ingredients. Pour in the liquid ingredients and mix with a spoon or whisk until just blended together. Do not over beat. Fold in any optional add-ins now.
Heat frying pan or griddle over medium low heat. Add a little oil to keep the cakes from sticking. When frying pan is hot enough spoon ¼ or ⅓ cup amounts into the pan. Fry until bubbles appear on the surface; then turn and fry until golden brown. Take care not to have the pan too hot as the natural sugar in the bananas will burn.
Serve hot with your favourite syrup or fruit sauce. For a special treat serve with whipped cream/topping and a little chocolate sauce.
Makes 9-12 pancakes.
Mix the dry ingredients together. A wire whisk is good when mixing dry ingredients.
Mix the wet ingredients together in a smaller bowl or large measuring cup.
Make a well in the dry ingredients and pour in the wet. Gently mix with a spoon or whisk until just blended. Add any optional ingredients at this time.
Fry pancakes on a lightly oiled pan over medium low heat. Because the bananas contain natural sugar they will burn if the heat is too high.
When bubbles have formed, turn the pancakes over and fry until golden.
The buttered maple syrup with walnuts was a delicious topping for the Banana Pancakes.
Nan had her pancakes with maple syrup and a side of whipped cream.
I think I need to have another serving of pancakes.
Banana Pancakes--Delicious any time of the year!