• Cook with Love and Kosher Salt

     

new banana pancakes

Delicious.  Banana.  Chocolate.  Fluffy.  Yeah, ok, I made a new kind of pancake AGAIN.  What’s wrong with me?  I’m not sure but I seem to be obsessed with pancakes, brownies and chocolate chip cookies and my dog.  Oh well, there are worse things.  We all love these.  Andy and Sylvie of course as they are somewhat easy to please, although both would protest and exclaim that these truly are the best banana pancakes to date.  Greg though – big fan which is a bit more exciting.  And Rob and I tend to eat the leftovers every morning after our own breakfast.  Instead of buttermilk, this recipe calls for milk and white vinegar which is nice because I always have these ingredients in the house.  I used my new griddle to make these and I love the ease and non burn and easy flip factor.  My first griddle which is exciting too!  Enjoy another breakfast from me!

banana pancakes (slightly adapted from Little B Cooks):

1 cup milk
2 tablespoons white vinegar (not white wine!)
1 teaspoon vanilla
1 egg
2 tablespoons melted butter
1 cup white whole wheat flour (or all-purpose, or half wheat, half white)
2 tablespoons sugar
1 teaspoons baking soda
1 teaspoons baking powder
1 teaspoon salt
2 small mashed bananas

optional

chocolate chips
blueberries
maple syrup (the original recipe says to heat and add a dash of nutmeg! I’d add a dash of sea salt too)

Add the vinegar to the milk and let sit for 5 minutes.  Heat your griddle (if you are using).

Mix together the dry ingredients.

Mix together the milk/vinegar, vanilla, egg, butter and bananas.

Gently fold into dry ingredients.  Add more milk if seems too thick.

Stir in chocolate chips if desired 0r sliced bananas, or blueberries.  Heat syrup with nutmeg and salt.  We tend to eat these plain but when splurging add the syrup.

Yum.

 

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