- If you love fluffy,
melt-in-your-mouth pancakes,
you've got to check out my banana pancake recipe.
And if you like this video,
don't forget to hit that like button and subscribe.
Hey, you're watching "Preppy Kitchen,"
where I, John Kanell,
teach you how to make delicious homemade dishes
to share with your family and friends.
These pancakes will be ready before you know it.
So let's get started.
First off,
melt three tablespoons of butter and set aside.
Now we're going to measure out the dry ingredients,
starting with one cup or 120 grams of all purpose flour.
Normally I'm making pancakes and waffles
in the morning before I've had my coffee,
and I'll tell you the biggest mistake you could make
is mis-measuring your flour.
If you just packed it into your measuring cup,
it's going to be like a totally different vibe
on your baked goods.
So either use a scale or fluff the flour
and sprinkle it into your measuring cup,
level it off.
Just a little tip for you.
For leavening,
we're using two and a half teaspoons of baking powder.
Just add that right in.
Half a teaspoon of salt for a little bit of contrast.
And if you're using fine grained salt,
go ahead and use a stingy half teaspoon.
Fine crystals mean more salt in your little measuring spoon.
These bananas are perfectly sweet
but we're going to amp this up
with just two tablespoons of granulated sugar.
Whisk this up
and we're going to set it aside.
I love banana pancakes because they're a great use
for those old bananas you're about to throw out.
But if you're like me and you didn't have those old bananas,
use regular eating bananas
that are greenish yellow or perfectly yellow,
and just bake them for 10 minutes at 350.
They'll look like this and it'll be perfect.
When you open them up,
they're going to look like banana pudding
and that's the perfect consistency.
Plop those right into a bowl.
These are hot out of the oven.
Now we're going to mash them up with a fork.
You do not need to have a pureed banana in here.
It could have some chunks and texture.
I actually prefer that,
just like in banana bread.
And you can see this banana mashes right up.
It smells super good.
Super good.
Plop one egg right in there.
One cup of milk.
You could use regular milk, low-fat,
or even almond milk if you prefer.
Pour that milk right into the bananas.
I'm going to add an optional teaspoon of vanilla.
The last wet ingredient is that three tablespoons
of melted butter right in there.
Give it a whisk.
By the way,
if you wanted to remove the egg from this recipe,
you could just add an extra half banana.
Before I pour the wet into the dry,
I'm going to place this pan over medium-low heat.
I don't want to burn these pancakes.
Pour the wet into the dry.
Whisk this together very gently.
You don't want to overmix the batter.
So just carefully fold it together
and when it's combined,
you're ready to pour.
My pan's warming up so I'm going to add a little pat
of butter to get this started.
Once that's melted,
we're going to add a third of a cup of batter per pancake,
but you can make them a little bit bigger
or a little bit smaller.
You can spread the batter out a little bit as needed
or even corral it into a circular shape
if that's important to you.
You're just gonna let them cook for about two minutes
until the bottom is golden brown
and you see little bubbles on top.
Pancakes are basically the perfect breakfast treat.
Don't tell waffles that.
But when you add bananas to them,
it's just a game changer.
You've got to try this if you love bananas.
The texture is so melt-in-your-mouth cakey amazing.
You're gonna love it.
Okay, this looks about ready.
Yep.
Take it off and flip it over.
Look it that.
That's the perfect color.
All right,
that second side cooks way quicker
and repeat for the remaining batter.
Let me know in the comments
if there's a breakfast treat you want me to show you.
There are so many that are on the blog
that I haven't even put on YouTube yet.
If you like this video,
check out my breakfast playlist.
(chewing)
So moist, melt-in-your-mouth amazing.
I'll see you in the next video.