Pancakes were one of the earliest things I remember watching my mom make. Granted, back then we used box mixes and doused our stacks in Aunt Jemima and Margarine (please don’t hold this against me…) Still, I remember studying my mom intensely trying to figure out how she got her pancakes so perfect.
I failed at making pancakes for years.
I know, it seems slightly strange that for someone who loves food so much couldn’t make something as simple as pancakes but trust me, it happened.
Then one day I realized all I had to do was turn down the heat. My problem had always been that I scorched the outside and the inside was still gooey (again, a “duh” moment but sometimes you have to learn the hard way- I was probably 13.)
I failed again at making pancakes this past weekend. I was trying to make these lovely oatmeal pancakes from Kate and it wasn’t happening (I’m pretty sure my downfall was trying to use pumpkin-I didn’t have any bananas.)
I failed twice and by the third time (late Sunday morning), I gave in and went to the store to get bananas. I came home, said “screw it” and made pancakes I knew wouldn’t let me down (by this point in time my whole thought process was “pancake, pancake, pancake, coffee, pancake.”)
I didn’t let the previous failures get me down. I danced around the kitchen, waving my wooden spoon while I sang some goofy song about bananas. and pancakes. and I’m pretty sure there was a chorus about maple syrup (you can’t leave out the maple syrup.)
I thought about recording it but I realized
a. you had to be there
b. the last thing you need to hear is my voice (there’s a reason I’m a BAND conductor…)
I’m sure I’ll go back to that recipe but that’s just it. Cooking and baking is a lot of trial and error. There’s frustrating moments and moments that make me go, “can’t I just order in?” But once a meal clicks together, it’s magical.
These pancakes clicked together. Seriously. I don’t think it gets any better than roasted banana. The pancakes tasted like I was eating banana bread straight from the oven. (I might even try the oatmeal recipe with the roasted bananas!)
- 2 bananas
- 1 cup whole wheat pastry flour (or regular ww flour)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoons maple syrup
- 2 eggs
- 1 tablespoon oil (coconut, sunflower, walnut, or melted butter)
- 1 teaspoon vanilla
- ½ – ¾ cup milk
- Topping:
- ⅓ cup Pecans
- Butter
- Maple Syrup
- Preheat oven to 375˚ and place whole bananas (in peel) on a baking tray. Let roast for 15-20 minutes. Bananas peels should be dark brown and softened.
- While bananas roast, place pecans in a skillet and let toast for 4-5 minutes over medium heat. Seat aside.
- Turn off oven and place an oven-safe plate inside for keeping pancakes warm.
- In a medium bowl, combine all dry ingredients and give a good stir. In a separate bowl, mash one banana and whisk together with the wet ingredients. Pour over dry ingredients, stir just until combined-don’t over mix. If batter thickens too much (and isn’t easily pourable) and a bit more milk.
- Heat a skillet over medium heat. When skillet is hot (if you flick water onto the skillet, it should sizzle), take about ¼ cup of batter and pour onto skillet. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.
- Place in oven and continue with remaining batter.
- Top final pancakes with butter, pecans, remaining roasted banana, and a bit of maple syrup.
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