Jack Johnson's Banana Pancakes Recipe
I made banana pancakes and smothered them with peanut butter and honey
Ingredients
- 1 cup flour
- 2 overripe bananas
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 1 egg whisked
- 1 cup milk
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 2 fresh bananas
- ½ cup honey for drizzling
- 1 cup creamy peanut butter for topping
- whipped cream for topping
Instructions
- Preheat a pan or pancake griddle over medium heat. Lightly spray with cooking oil - take care not to "over grease" the pan. Mash the bananas in a bowl.
- In a small bowl, whisk together the flour, baking powder, sugar and salt. Stir in the vegetable oil until a crumbly dough forms. Add the egg and slowly pour in the milk while stirring. The batter should be thick and smooth. Stir in the mashed bananas.
- Test out a teaspoon of the batter in the preheated pan. If it cooks too quickly or burns, reduce the heat. When the pan is properly heated, spoon 2 tablespoons of the batter into the pan in a circular motion. Cook for 2-3 minutes per side, until the pancake is golden brown on both sides. Work in batches for 3-5 pancakes, letting the pan reheat between sets.
- If using, whip the heavy cream for 5-10 minutes until smooth and it holds its shape on a spoon. Prior to serving, to keep the pancakes warm, preheat the oven to 160 F and use a ceramic plate or aluminum baking sheet to hold the pancakes until ready to serve. Serve the pancakes with creamy peanut butter and a side of local honey, plus some fresh bananas for topping as well! Enjoy!
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