(from Eprusse’s recipe box)
- about 8 pancakes
- 4 tbsp. unsalted butter, plus additional for greasing the pan
- 11/2 cups all-purpose flour
- 2 tbsp. sugar
- 21/2 tsp. baking powder
- 1/4 tsp. salt
- 1 small ripe banana, mashed
- 1 cup milk
- 2 large eggs
- 1/2 tsp. vanilla extract
- Additional banana slices, for serving
- Maple syrup, whipped cream, etc. for serving
Preheat the oven to 200˚ F. Melt the butter in a microwave safe bowl; set aside to cool slightly. In a medium bowl, combine the flour, sugar, baking powder and salt; whisk together to combine. In a another bowl, combine the mashed banana, milk, eggs and vanilla and whisk to blend. Add the melted butter and the banana mixture to the bowl with the dry ingredients and mix gently with a rubber spatula until just blended (the batter will be slightly lumpy).
Heat a skillet or griddle over medium heat. Grease lightly with butter. Drop the batter in 1/3 cup portions onto the heated cooking surface. Cook until a few bubbles form in the top surface and the bottom is golden brown, about 2 minutes. Carefully flip the pancake over and cook on the remaining side until golden brown, 1-2 minutes more. Transfer finished pancakes to a plate in the warm oven while you use the remaining batter, re-greasing the pan as needed. Serve warm with maple syrup and sliced bananas as desired.