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Banana bread pancakes

  • Flour mixture
    • 160 g White Wheat Flour
    • 1/2 t Medium-Grain Salt
    • 1/2 t Baking Powder
    • 1/4 t Baking Soda
    • 1/4 t Cinnamon, ground
    • 1/4 t Nutmeg, grated
  • 1 Banana, very ripe
  • 1 Egg
  • 30 g White Sugar
  • 55 g Milk
  • 1/4 t Vanilla Extract
  • 55 g Unsalted Butter, melted
  • 55 g Chopped Walnuts
  • For cooking
    • 15 g Unsalted Butter
  • For serving
    • Maple Syrup
    • Banana, sliced
  1. Prep flour mixture. Whisk together flour mixture. Set aside.
  2. Mix batter. Peel banana into a separate bowl. Mash into a smooth paste. Add egg, sugar. Whisk 2 minutes until sugar is dissolved and mixture is smooth and creamy. Add milk, vanilla extract, butter, walnuts, flour mixture. Whisk until just combined.
  3. Hydrate flour. Rest batter 10 minutes.
  4. Cook pancakes. Melt remaining butter in skillet over medium-high heat. Pour batter (about 80 g batter per pancake). Reduce heat to medium. Cook 3 minutes until edges start to look dry and small air bubbles pop up through the surface. Flip. Cook 3 minutes until golden brown.

Over-whisking can result in tough, rubbery pancakes.

  1. Mitzewich, John. "Banana Bread Pancakes - Based on a True Story." Food Wishes. 6 October 2020. ↩