MONDAY RECIPE POST - BANANA PANCAKES

My favorite way to have a pancake over the past couple of years is to add blueberries.  When I saw this old recipe I had saved in 2009, I thought it might make a nice change and will make them the next time.  

I have shared this story before, but I grew up having pancakes only once a year on Shrove Tuesday.  Up to that point and for several years later until I moved to the States, I had never heard of having pancakes at any other time than on Shrove Tuesday.  

The way my Mum made pancakes was thinner than an American one, but slightly thicker than a French crepe.  Mum made the greatest pancakes and what made them even better was the fact that she used to toss them as high up in the air as she could, and much to the delight of my sister and me, she occasionally missed and one would drop on the floor.  Fits of giggles from all three of us, and an even more wonderful memory the older I get. When we were old enough Mum taught us how to toss them high, and even more landed on the floor. It was always great fun. The ones that didn't land on the floor were served sprinkled with lemon juice and sugar, delicious!

While still living in England, the first time I ate American pancakes was in a small restaurant in Torquay - pronounced "Torkee".  I was 20 years' old and worked in the legal section of the local government offices for a few years.  Occasionally I met up with friends for lunch and we would go to a small restaurant on the harbor.  One day there were American Pancakes on the dessert menu.  They sounded very exotic served with Maple Syrup (never had that before either and wondered what it tasted like). Well, the very first bite was a new taste sensation and we all said that these pancakes were amazing, and we couldn't wait to come back and try them again.  

I found this recipe at AllRecipes.

Banana Pancakes

Preparation time: 5 minutes

Cooking time: 10 minutes  
Ready in: 15 minutes  
Yields: 12 pancakes  Servings 6

1 cup all-purpose flour

1 tablespoon white sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 egg, beaten

1 cup milk

2 tablespoons vegetable oil

2 ripe bananas, mashed  

Combine flour, white sugar, baking powder and salt.  

In a separate bowl mix together egg, milk, vegetable oil and bananas.  

Stir flour mixture into banana mixture.  The batter will be slightly lumpy.  

Heat lightly oiled griddle or frying pan over medium heat.  Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.  Cook until pancakes are golden brown on both sides.  Serve hot. 

Nutritional Information:

Servings Per Recipe: 6

Amount Per Serving.

Calories: 193 

Excellent pancakes!  The only thing I changed was adding a handful of chopped pecans as I mixed the batter.  I also sprinkled a few on the top when serving them up, and poured maple syrup.