So, here's the banana pancake recipe.
#3 Poppi's 50/50 Scratch Banana Pancakes
The only indoor cooking I remember my father doing was banana pancakes. He used a commercial mix and added mashed bananas. I REALLY dislike mixes because scratch pancakes are so easy. Still, I named this in memory of my dad due to the bananas.
My original recipe turned out absolutely delicious. The second version increased the finish quantity. This is the third updated version that mixes 50/50 whole wheat/AP flour.
Result? Cath's quote: "These are the best pancakes you've ever made. They're less cakey with better texture and flavor."
Ingredients
1 cup all purpose flour by weight
1 cup whole wheat flour by weight
2 Tbs sugar (rounded)
1 ½ Tbs baking powder (aluminum free)
½ tsp salt
3-4 ripe bananas, mashed
2 eggs + ¼ tsp salt
2 tsp pure vanilla extract
1 ½ cup buttermilk (best) or whole milk + more to thin.
½ cup coconut milk (essential)
4 Tbs butter, melted
Directions
Stir the flours, sugar, baking powder and salt together in a large bowl.
Melt the butter and set aside.
Mash the bananas in a separate bowl and set aside.
Beat the eggs and ¼ tsp salt in a separate bowl until well blended.
Add the buttermilk, coconut milk, and vanilla to the eggs and thoroughly mix.
Combine the ingredients as described below. Do not use a mixer or overwork the batter because gluten formation will cause tough pancakes.
Form a well in the dry ingredients and add all the wet ingredients, including the bananas. Stir to mix.
Slowly add the melted butter while stirring.
Add more milk if batter needs thinned. The final texture is thick, but not gluey.
Heat a 12" non-stick pan or any griddle over medium heat.
Using ⅓ cup batter per pancake. 4 should fit in the pan.
Cook until brown, flip, and cook until second side is brown.
Remove and set aside under a cover.
Will make 20-22 pancakes.
Serve.
Use butter in the frying pan if not using a non-stick.