Banana Pancakes

Ingredients

• 210 grams (1 1/2 cups) all purpose flour

• 3 tablespoons sugar

• 1 teaspoon baking powder

• 1 pinch of salt

• 2 bananas (over-ripe)

• 2 eggs

• 1 cup low-fat milk

• 1 teaspoon vanilla extract

• 4 tablespoons unsalted melted butter

Preparation

1. In a medium/large bowl, whisk together 1 1/2 cups all purpose flour, 3 tablespoons sugar, 1 teaspoon baking powder, and a pinch of salt.

2. In a medium bowl, mash the two bananas together and then whisk in the 2 eggs, 1 cup of milk, and 1 teaspoon of vanilla extract. Then stir in the 4 tablespoons melted butter.

3. Add the wet ingredients to the dry ingredients and gently stir together until blended.

4. 1 1/2 cups (210 gr) all purpose flouredium heat and coat with butter. Add enough batter to create your desired size of pancake. Make sure to leave about 2 inches between each pancake. Cook on one side until you can see a few bubbles pop on the top and when you check the bottom of the pancake it has a ring of brown. Flip the pancakes and cook until you see the bottom of flipped pancake is also brown. Transfer the pancakes to a serving plate and serve with bananas or other fruit and maple syrup.

Notes

• Yield: ~ 15 pancakes