Ingredients

Method

1. Melt the butter in a medium-size heat-safe mixing bowl.
2. Add the bananas, and mash the bananas and butter together with a potato masher.
3. Add the eggs and continue to mash until smooth.
4. Gradually stir in the milk with a wooden spoon.
5. In a separate large bowl, whisk together the dry ingredients.
6. Slowly mix the wet ingredients into the dry to get a batter.
7. Heat a nonstick skillet over medium heat.
8. For each round of frying, grease the pan with a little extra butter. Pour about ⅓ cup of batter onto the pan for each pancake, making sure they don't run into each other.
9. Cook the pancakes on on medium-low heat for about 3 minutes on each side until the side is lightly browned. You can tell if it's time to turn the pancake if you can see bubbles on the other side.
10. Flip the pancakes using a spatula, and cook through on the other side.
11. Remove the pancakes from the pan, and repeat the cooking process with the remaining batter.

Notes

• If using salted butter, omit the extra salt in the ingredients.

Categories

• Recipes for pancakes
• Vegetarian recipes
• Recipes using butter
• Recipes using banana
• Recipes using egg
• Recipes using salt
• Recipes using all-purpose flour
• Recipes using self-raising flour
• Recipes using whole milk
• Recipes using cinnamon
• Recipes using brown sugar