Name: Classic Banana Pancakes
Total time: PT1200.0S
Yield: 6
Ingredients: 1 1/2 cup All-Purpose Flour; 2 tablespoon Granulated Sugar; 2 1/2 teaspoon Baking Powder; 1/2 teaspoon Salt; 1 Banana; 1 cup 1% Low Fat Milk; 2 Egg; 1/2 teaspoon Vanilla Extract; 3 tablespoon Unsalted Butter; as needed Vegetable Oil; to taste Unsalted Butter; to taste Maple Syrup; to taste Banana; to taste Powdered Confectioners Sugar

Fluffy on the inside, crispy on the outside, and delicately flavored with bananas and vanilla - these are phenomenal banana pancakes.

Low-Fat

Budget-Friendly

Beginner

Classic Banana Pancakes

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All-Purpose Flour

Granulated Sugar

tablespoon

Baking Powder

teaspoon

Salt

Banana

1% Low Fat Milk

Vanilla Extract

Unsalted Butter

Vegetable Oil

as needed

to taste

Maple Syrup

Powdered Confectioners Sugar

Stove

In a medium bowl, whisk together the {@0:}, {@1:}, {@2:}, and {@3:}.

In a medium bowl, whisk together the All-Purpose Flour (1 1/2 cup), Granulated Sugar (2 tablespoon), Baking Powder (2 1/2 teaspoon), and Salt (1/2 teaspoon).

In another small bowl, mash the {@2:} with a fork until almost smooth. Whisk in the whole large {@3:}, then add the {@1:} and {@0:} and whisk until well blended.

In another small bowl, mash the Banana (1 N/A) with a fork until almost smooth. Whisk in the whole large Egg (2 N/A), then add the 1% Low Fat Milk (1 cup) and Vanilla Extract (1/2 teaspoon) and whisk until well blended.

In another small bowl, mash the Banana (1) with a fork until almost smooth. Whisk in the whole large Egg (2), then add the 1% Low Fat Milk (1 cup) and Vanilla Extract (1/2 teaspoon) and whisk until well blended.

Pour the banana mixture and the {@0:} into the flour mixture. Fold the batter gently with a rubber spatula until just blended and careful not to over-mix. The batter should be thick and lumpy.

Pour the banana mixture and the Unsalted Butter (3 tablespoon) [melted] into the flour mixture. Fold the batter gently with a rubber spatula until just blended and careful not to over-mix. The batter should be thick and lumpy.

Pour the banana mixture and the Unsalted Butter (3 tablespoon) into the flour mixture. Fold the batter gently with a rubber spatula until just blended and careful not to over-mix. The batter should be thick and lumpy.

Set a griddle or non-stick pan over medium heat until hot.

Put a pad of {@0:} (about half a tablespoon) and about one tablespoon of {@1:} onto the griddle. Swirl it around. Drop the batter by 1/4 cupfuls onto the griddle, spacing the pancakes about 2 inches apart.

Put a pad of Unsalted Butter ( to taste) (about half a tablespoon) and about one tablespoon of Vegetable Oil ( as needed) onto the griddle. Swirl it around. Drop the batter by 1/4 cupfuls onto the griddle, spacing the pancakes about 2 inches apart.

Put a pad of Unsalted Butter (to taste) (about half a tablespoon) and about one tablespoon of Vegetable Oil (as needed) onto the griddle. Swirl it around. Drop the batter by 1/4 cupfuls onto the griddle, spacing the pancakes about 2 inches apart.

Cook, until a few holes form on top of pancake and the underside, is golden brown, about 2 minutes, the flip the pancakes and cook until the bottom is golden brown and the top is puffed, for 1 to 2 minutes more.

Using a spatula, transfer the pancakes to a serving plate. Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter.

Serve the pancakes while still hot with {@1:}, {@2:} and {@0:} if desired. Enjoy!

Serve the pancakes while still hot with Maple Syrup ( to taste), Banana ( to taste) [sliced] and Powdered Confectioners Sugar ( to taste) if desired. Enjoy!

Serve the pancakes while still hot with Maple Syrup (to taste), Banana (to taste) and Powdered Confectioners Sugar (to taste) if desired. Enjoy!

Classic Banana Pancakes

4.6

20MINS

$0.97

Ingredients

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