Banana Pancakes

By cnash

Ingredients

• purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 large egg, lightly beaten 1 cup milk 2 tablespoons unsalted butter, melted, plus more for sauteing banana slices 2 bananas, peeled and sliced into 1/4
• inch
• thick rounds

Preparation

Step 1

Directions

Preheat oven to 175 degrees. Whisk flour, sugar, baking powder, and salt in a medium bowl. Add egg, milk, and butter; whisk until combined but still slightly lumpy.

Heat a large nonstick skillet over medium heat. Place 5 banana rounds in pan, about 3 inches apart. Spoon one tablespoon batter over each; cook until large bubbles cover surface, 1 to 2 minutes. Flip, and cook until bottom is golden, about 1 minute more. Transfer to a baking sheet, and keep warm in the oven.

Repeat with remaining banana rounds and batter. Saute extra banana slices in butter until golden; serve with pancakes.

Directions

Preheat oven to 175 degrees. Whisk flour, sugar, baking powder, and salt in a medium bowl. Add egg, milk, and butter; whisk until combined but still slightly lumpy.

Heat a large nonstick skillet over medium heat. Place 5 banana rounds in pan, about 3 inches apart. Spoon one tablespoon batter over each; cook until large bubbles cover surface, 1 to 2 minutes. Flip, and cook until bottom is golden, about 1 minute more. Transfer to a baking sheet, and keep warm in the oven.

Repeat with remaining banana rounds and batter. Saute extra banana slices in butter until golden; serve with pancakes.