Breakfast is undoubtedly my favorite meal and when it comes to breakfast there are few things as satisfying as cutting into a stack of pancakes. My wife prefers waffles so I’ll usually make a batch of pancakes when she is out of town. However she makes exceptions for certain kinds, including these banana pancakes. The recipe comes from Mark Bittman’s How to Cook Everything and has become my go-to pancake recipe.
How to Cook Everything and The Best Recipes in the World by Bittman are the two biggest cookbooks on our shelf and some of the most frequently used. Each of the books has a variety of base recipes and then lots of different ways that you can adapt them to certain ingredients. So the basic pancake recipe also has 5 or 6 variations with different fillings that you could use. It’s great if you have a set of ingredients but just aren’t sure what to do with them.
If you’re putting filling in pancakes do you add it directly to the batter or add it once they are already cooking? I feel like this could be one of those random things that reveals something about your personality. For me it depends on what it is that I’m adding. If I were making chocolate chip pancakes I would have just added them to the batter.
This time I added the banana slices in after I had poured the batter into the pan. I wanted to make sure I got enough slices in each pancake and you end up getting the nice exposed banana look on the bottom of the pancakes. I spread some lavender honey on them that we picked up in Aix-en-Provence while in France last summer. After ten months we have just a bit left in the jar so I suppose that means we’ll have to head back to France for more.
Do you have a favorite type of thing to add to pancakes? I really enjoyed these banana pancakes, especially with the added honey. I’ve been wanting to put fillings in waffles for a while but am slightly worried about ruining our waffle maker. For now I will have to stick with pancakes and keep living vicariously through the Will It Waffle blog. Enjoy the pancakes!
- 2 C AP flour
- 2 eggs
- 2 C milk
- 2 Tbsp vegetable oil
- 1 Tbsp sugar
- 2 tsp baking powder
- ½ tsp salt
- Banana slices as desired (about 2-3 bananas)
- Mix together all dry ingredients, then add eggs, mil, and oil. Whisk until there are no dry bits, then set aside. Slice bananas and set aside.
- Heat a grilled or skillet over medium-low heat and lightly grease with oil or butter.
- Once hot ladle batter to make pancakes of desired shape. Place bananas in poured batter and flip after 2-4 minutes, when bubbles appear in the center of the pancakes. The pancakes should already hold their shape once they are flipped.
- Cook an additional 2-3 minutes, until the other side is lightly browned. Serve immediately.