Banana Pancakes

Fluffy yet moist thanks to mashed banana mixed into the batter, these pancakes make for the perfect weekend morning breakfast.

INGREDIENTS:

1 cup Buttermilk (or to make buttermilk add 3 tsp white vinegar)

2 ripe Bananas, or about 1 cup mashed, plus extra for slicing on top of the pancakes

2 tbsp Butter, melted

1 tsp Pure vanilla extract 1 ¼ cups Flour 3 tbsp White Sugar

1 ½ tsp Baking powder

¼ tsp Baking soda

¼  tsp Salt

DIRECTIONS:

Add the buttermilk to a large bowl. If you’re using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk. Whisk in the mashed banana, butter, and vanilla into the buttermilk.

To a medium bowl, add the the flour, sugar, baking powder, baking soda, and salt. Whisk together to combine.

Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix!

Let the batter rest for about 5 minutes. It should form bubbles and rise just a bit.

Heat a non-stick griddle to 325 degrees Fahrenheit or place a large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (or if the griddle/pan is not non-stick). Using a 1/3 cup measure (or a trigger-handled ice cream scoop works as well), pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles (about a minute). Flip and cook on the other side until golden brown and the cooked through.

Serve topped with sliced bananas, butter, whipped cream and chocolate sauce.