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!)

Roasted Banana Whole Wheat Pancakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: breakfast
Serves: 2
Ingredients
  • 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
Instructions
  1. 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.
  2. While bananas roast, place pecans in a skillet and let toast for 4-5 minutes over medium heat. Seat aside.
  3. Turn off oven and place an oven-safe plate inside for keeping pancakes warm.
  4. 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.
  5. 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.
  6. Place in oven and continue with remaining batter.
  7. Top final pancakes with butter, pecans, remaining roasted banana, and a bit of maple syrup.

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