Next time you’ve got a ripe banana sitting around, give it a try — the recipe is easy to throw together for a quick, kid-pleasing weekend breakfast.
First and foremost, choose your banana wisely. Allrecipes notes that an overripe, almost-black banana is the best pick, but any ripe and soft banana will do. If it can be smashed into a smooth texture, it’ll work.
Next up: Whisk together the dry ingredients — flour, salt, baking soda and baking powder. In a separate bowl, mush up your banana into a paste. You can use a potato masher, but a fork is fine.
Add an egg and white sugar to the banana paste, then cream them together with a whisk. Walnuts, milk, butter and a touch of vanilla go in next, and finally the flour mixture you started with. Let the batter rest for 10 minutes while you get your cooking surface prepared and take a few sips of coffee.
Now for the fun part! Or the stressful part, depending on your level of comfort with pouring and flipping pancakes. Use a measuring cup to pour the batter onto the skillet or frying pan. Reduce the heat, but don’t step away.
Keep an eye on the cakes, looking for crisped-up edges and small bubbles coming to the still-wet surface. One option at this point is to add a few bits of chopped, dark chocolate to each pancake for a super-special treat.
Once you’ve got bubbles and crispy bits in view, grab the spatula and start flipping! In total, you’ll probably give each cake about three minutes per side; they’re done when they get that yummy golden-brown color.
Golden-brown achieved! Flip the cakes onto plates and top as you wish — the recipe suggests butter, banana slices and warm syrup as toppings. (Suddenly, I wish it was breakfast time.)
Click here to get the whole recipe!