2 Tablespoons sugar
2 teaspoons baking powder
1 cup flour
½ teaspoons salt
1 large egg, lightly beaten
1 cup milk
2 Tablespoons unsalted butter, melted, plus more for the pan
2 bananas, peeled and sliced into ¼-inch rounds
Preheat oven to 175-degrees F.
In a medium bowl, whish sugar, baking powder, flour, and salt.
Add egg, milk, and butter, whisking to combine but still slightly lumpy. (According to The Martha, slightly lumpy pancake batter results in lighter, fluffier pancakes. Who knew?)
Heat a large nonstick skilled over medium heat. Place three to four banana slices in the skillet and spoon batter over them.
Cook until large bubbles cover the surface, 1 to 2 minutes.
Flip carefully and cook until other side is golden, about 1 minute.
Transfer to a baking sheet and keep warm in oven.
Repeat with remaining batter and banana slices. Saute extra banana slices in butter until golden and serve with pancakes.
Leftover pancakes can be wrapped and refrigerated; simply reheat and serve.
Pairs Well With
These pancakes are FANTASTIC. Delicious! Superb! Light and tender, the flavor of banana bursts through with each bite. Very evocotive of bananas Foster -- you almost don’t need maple syrup.
Banana Pancakes (adapted from Good Things For Kids, Summer 2006)