As I once again loaded up the recipe for banana pancakes on the blog this morning, I noticed the date on the post – jan 28 2011 – more than 2 whole years since I last raved about them on here. Honestly you would think I’d know it off by now.
This morning I decided I could mention them again as I looked at my new family configuration enjoying making and eating them. Dominic did his one handed egg cracking trick and enthusiastically mashed the banana. He also licked some spilled flour off the countertop. I didn’t teach him that. Theo gobbled up strips, some dipped in berry juice, some plain, some in yogurt. I forgot to put a bib on…
They have easily been the most liked & shared recipe – and not just in a Facebook sense, in a real sense. Sisters, new mums, friends over for brunch, other bloggers, Facebook groups, tweets.
They’ve been adapted (apple sauce, flavoured yogurt, wholemeal flour) and enjoyed by mums, dads, regular human adults and kids.
So it’s Saturday morning…raise your mug of coffee – to weekends & to pancakes!
Amy’s Best Pancakes
(adapted from Gourmet)
1 cup flour
1 tsp baking soda
1/2 tsp salt
1 large egg, slightly beaten
1/2 cup plain yogurt 1/2 cup milk
1 ripe banana, mashed with a fork (you can leave out the banana and the ‘cakes are still good but the banana adds fluff and the perfect level of sweetness)
Whisk together all ingredients and drop by 1/4 cupful into med-hot frying pan, greased with vegetable oil. Flip when cakes begin to bubble. Flip again after 30 seconds or so, but don’t flatten with spatula. Keep in a warm oven until all batter is used up. I usually end up with around 12 (give or take a cake) 3-inch pancakes.