How can an over-ripe banana be used, other than in making banana bread? How about by making Fluffy Banana Pancakes? If you can’t make these pancakes right away, freeze the banana in its peel. On the night before you make pancakes, place the frozen banana in the refrigerator to defrost.
Makes about 8 medium pancakes.
- 1 c all purpose flour
- 1 1/2 tsp baking powder
- 2 tsp raw sugar
- 1/4 tsp sea salt
- 1/4 tsp nutmeg
- 1 ripe medium-sized banana
- 1 Tbsp butter, melted
- 1 egg
- 1 c buttermilk
- Blend the flour, baking powder, sugar, salt, and nutmeg in a small bowl.
- In a medium bowl, mash the banana and stir in the melted butter. Add the egg and buttermilk; beat by hand until very well blended.
- Add the banana mixture to the flour mixture; blend until there are no dry ingredients showing. Batter should be thick and slightly lumpy.
- Heat the griddle to 350 degrees F. or place a large skillet on medium heat. Lightly butter the griddle and ladle out batter by third-cups, smoothing into thick circle shapes with the bottom of the ladle if batter is extra thick.
- When just a few small bubbles break through, the edges are set up, and the bottoms are brown, the pancakes are ready to flip. The second side will not take as long as the first side. Serve with honey butter and sliced bananas.