Adapted (with permission of the author) from Mad Hungry by: Lucinda Scala Quinn
This simple and basic old-fashioned banana pancakes recipe puts boxed pancake mixes (blech!) to shame. Just put everything together and mix! Lucinda Scala Quinn’s basic old-fashioned pancake recipe results in delicious, slightly thick pancakes, that require little to no effort to make.
1½ cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon coarse salt (I used 1 heaping teaspoon of fine grain sea salt)
2¾ teaspoon baking powder
⅛ teaspoon cinnamon (optional)
1 large egg, lightly beaten
1¼ cups milk
3 tablespoons unsalted butter, melted, plus more for serving
1-2 ripe bananas, mashed
Vegetable oil, for the griddle
Pure Maple syrup, warmed, for serving
Place a heat-proof platter into a warm oven (at 225ºF or 110ºC)
In a large bowl, whisk together the flour, sugar, salt, baking powder, and cinnamon. Make a well in the center of the flour mixture. Add in the egg, milk, and 2 tablespoons of the butter. Whisk from the center, slowly incorporating the flour. Mix in the mashed banana(s). Rest the batter for 10 minutes.
Heat a large well-seasoned cast-iron skillet, non-stick skillet, or favorite griddle over medium-high heat. Swirl the remaining tablespoon of butter in the skillet (or use oil to coat the griddle) and immediately pour in 1/4 cup of batter for each pancake. When the bubbles rise to the surface, flip the pancakes, slightly reduce the heat (kamran note: skipping this step doesn’t really change the outcome of the pancakes), and cook until the bottoms are golden and the centers are cooked, about 1-minute (Rarely does the first pancake work well- it takes a bit of time to get in the groove with the heat, fat, and batter).
As the pancakes come out of the skillet, place them on the warm platter in the oven until ready to serve. Serve a stack of pancakes, topped with more butter and the maple syrup.
– Fold in ¾ cup of berries. Blueberries are especially good with banana batter.
– Sauté thinly peeled, cored, and sliced apples in a little butter with a dash of cinnamon. Spoon onto the uncooked side of the pancakes before flipping.
– Replace half of the all-purpose flour with whole-wheat, buckwheat, or rye flour.
– Toast pecans or walnuts, chop, and fold them into the batter. Slice fruit on top of the pancake before flipping.