Banana Pancakes
, 20 min, 4 servings
Fluffy pancakes made with mashed banana, buttermilk, and eggs; cooked in batches on a skillet.
| prepPreheat a medium nonstick skillet over medium heat | ||||
| 256 g unbleached all-purpose flour | Whisk dry ingredients together | Fold wet into dry until lumpy, rest | Cook pancakes 2 min per side, 2 min per batch | Serve warm with butter and maple syrup (optional) |
| 2 tablespoons brown sugar | ||||
| 2 teaspoons baking powder | ||||
| ½ teaspoon baking soda | ||||
| ½ teaspoon kosher salt | ||||
| 300 ml buttermilk | Whisk wet ingredients until smooth | |||
| 230 g mashed banana | ||||
| 2 large eggs | ||||
| 43 g unsalted butter, melted and cooled slightly | ||||
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