- 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.