Banana Nut Pancakes were always a BIG favorite in our house when my boys were growing up. Unlike regular pancakes, which can be very dry when reheated, these pancakes are always dense and moist. And, they can be frozen, so you can enjoy them whenever you wish. As you may know, I’m a big believer in “Everything’s Better with Chocolate”, so I usually add chocolate chips to the batter, although I didn’t add them this time. (Perhaps I’m considering the fact that my high school reunion is only a month away….)
My friend Katie recently told me she could imagine these pancakes with a scoop of ice cream, with chocolate syrup drizzled on top. I told her, “Katie, I like the way you think!” Then, I added, how about imagining these pancakes with some slices bananas and chopped walnuts, along with the ice cream and chocolate syrup. “Overkill”…. nah !!!
Totally off the subject of pancakes…. recently I hosted a pretty good-sized party but, due to problems with my separated left shoulder, I ended up ordering some fabulous Italian food from a local eatery. I did make a few items though. One was a green bean salad. But I was not happy with the results of my efforts, which doesn’t often happen… Recently, Rufus, of Rufus’ Food and Spirits Guide, posted a lovely recipe for a green bean salad. I told him I’m going to provide the link because it looks so delicious. – so here it is. http://rufusguide.wordpress.com/2013/09/13/green-bean-salad-2/
BANANA NUT PANCAKES
Ingredients Makes about 17 Recipe can easily be cut in half…
(I really believe a griddle or an electric skillet cooks pancakes or French toast much better than a ordinary skillet because the heat is even – right to the edge of the pan.)
- 2 1/2 cups buttermilk pancake mix (I like Aunt Jemima)
- 1 1/4 cups milk or water (I didn’t have any milk, so I used water & they were fine.) If you like your pancakes thicker, add less water. It you think the batter’s too thin, add more pancake mix.)
- 2 eggs
- 2 Tbs. oil
- 1 banana (Doesn’t have to be super “ripe”. Just mash it up a bit. “Chunks” are OK !)
- 1/4 tsp. cinnamon
- 1 Tbs. brown sugar, packed
- 1/2 cup chopped walnuts
- 1/4 – 1/2 cup chocolate chips – – optional
- oil or butter – to grease the pan/griddle/electric skillet
In a good-sized bowl, mix 2 1/2 cups buttermilk pancake mix, 1 1/4 cup milk or water, 2 eggs, 2 Tbs. oil, 1 “mashed” banana, 1/4 tsp. cinnamon & 1 Tbs. packed brown sugar. thoroughly with a wooden spoon. (I prefer to hand-mix pancakes. Just like muffins, pancakes come out fluffier when mixed by hand.) Add 1/2 cup walnuts and 1/4 to 1/2 cup chocolate chips, if you so desire but it’s certainly not necessary.
Begin heating your pan/griddle to 275 F – 300 F. Use a generous amount of butter or oil (I prefer butter) to grease your pan. Using a 1/4 measuring cup (or 1/3 measuring cup, depending upon how big your want your pancakes), pour out enough batter for each pancake, leaving a bit of room between each one.
Very soon bubbles will begin to appear on the top but it’ll take about a minute after the bubbles appear before the pancakes are ready to turn over. (If you’re not sure when to turn them over, use a spatula to peak at the bottom of one to see if it’s browned,.) The second side usually cooks faster than the first. Here’s how I check to see (especially with the first ones), I just open one up a bit with a knife so I can be sure the inside’s cooked. ) As I said previously, these Banana Nut Pancakes are moister than others – so they are far less likely to dry out.
Now the rest is up to you. You can sprinkle these babies with confectionery (icing) sugar or brown sugar or, of course, drizzle on some maple syrup. OR – you can go crazy and add ice cream, whipped cream etc. It’s your Breakfast Party !!
++ To reheat frozen pancakes – place a paper towel on a plate, then place three pancakes on top. Cover pancakes with a second paper towel. Heat on HIGH for 1 minute & 20 seconds…. of course, it depends on your microwave. Enjoy !!