I'll make you Banana Pancakes
Waking up too early, Maybe we can sleep in I'll make you banana pancakes Pretend like its the weekend now, And we can pretend it all the time —Jack Johnson
Nothing feels more like home and more like the weekend than pancakes. A big stack of pancakes with warm syrup, fresh fruit, a cup of coffee and some good company make for the perfect Saturday morning.
People tend to think of homemade pancakes as a special occasion breakfast—like for Christmas morning. This batter is great to make ahead of time to store in the refrigerator or go ahead and make the pancakes and freeze them—just pop them in the toaster to heat up when your ready to eat. There's no reason not to have them every morning!
AND who says they have to be in the morning? I love them for dinner and this Banana Pancakes recipe is my absolute favorite.
Banana Pancakes makes about 18 pancakes 2 cups all-purpose flour 1 3/4 teaspoons baking powder 1/3 cup sugar 1/2 teaspoon coarse salt 3 large eggs, separated 1 1/2 cups whole milk 6 tablespoons unsalted butter, melted, plus 1 teaspoons unmelted for cooking 1/2 teaspoon pure vanilla extract 2 bananas, peeled and sliced into 1/4-inch-thick rounds (optional) 1/2 cup chopped toasted pecans (optional) and maple syrup Sift flour, baking powder, sugar, and salt into a large bowl.
In medium bowl, whisk together yolks, milk, melted butter, and vanilla until combined. Whisk yolk mixture into flour mixture until just combined; batter will be slightly lumpy.
Place egg whites in the bowl of an electric mixer fitted with the whisk attachment, or whisk by hand, until medium peaks form. Gently mix half the egg whites into batter with a rubber spatula. Gently fold in remaining whites. The egg whites should not be fully incorporated into the batter.
Heat a griddle until hot, about 350 to 375 degrees. Add remaining unmelted butter to hot griddle. Add 1/4 cup pancake batter and let set. Add sliced bananas, if using, over pancakes. When bubbles begin to form, lift pancake; if golden brown, turn. Cook until golden brown on remaining side.
Transfer cooked pancake to a plate and keep warm. Repeat process with remaining batter and fruit. Garnish with chopped toasted pecans and serve warm with maple syrup.
Freeze left over pancakes in between wax paper and place each in toaster when ready to eat. Or refrigerate left over batter (for up to two weeks) to use later.
Who needs a special occasion to make the important people in your life feel loved? Whip up these for your family on a Monday morning and pretend like it's the weekend all the time.