Thats right, just two ingredients!
Simply Recipes / Ali Redmond
I swear Im not exaggerating when I say that these pancakes are magic.
To this day, they still feel like culinary legerdemain.
Simply Recipes / Ali Redmond
You have to try them to believe them!
Since a single banana is the main ingredient, these pancakes do indeed taste like bananas.
The texture is crispy on the outside and firm but creamy in the middle.
Simply Recipes / Ali Redmond
They remind me ofFrench toastin that way.
Consider the first few pancakes your trial efforts as you settle into your groove.
This is a great way to use up overripe bananas lingering on the counter.
Simply Recipes / Ali Redmond
Aim for a paste-like consistency with no big chunks.
Crack the eggs into the banana.
Whisk the eggs and incorporate them gradually into the banana.
The batter should be loose and liquidy, similar in consistency to regular pancake batter.
If you want any extra flavorings in your pancake, nows the time to add those!
Simple Tip!
For extra-smooth batter, mix in a food processor.
Heat a nonstick frying pan over medium heat until a drop of water sizzles on contact.
Add a little butter or oil to the pan and swirl it around.
Drop spoonfuls of the pancake batter into the pan, about 2 tablespoons at a time.
Leave some space between the pancakes so you have space to flip them.
The batter should sizzle on contact; if not, turn up the heat slightly.
Sprinkle any toppings on the uncooked surface of your pancakes now.
If any batter spills as you do this, just nudge it back into shape with your spatula.
Cook until both sides are golden brown, another 1 to 2 minutes.
Eat immediately, topped with maple syrup, jam, or anything you like.
Store leftover pancakes in the fridge, or stack them between parchment paper and freeze.
Whether refrigerated or frozen, I like to reheat them in the toaster until they get crispy again.
They also make a mighty fine snack eaten straight from the fridge while cold (dont judge!).
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