There are times when I want a pancake but not have to break down a recipe in half or even 1/3. With 2 of my favorite fruits and maple syrup – I cannot go wrong with this recipe – very, very good! It makes a very generous pancake.
- 1/4 cup plus 1 tbsp. flour
- 1/2 tsp. baking powder
- 1 ripe banana, mashed
- 1 egg, beaten
- 1/2 tsp. vanilla extract
Combine the dry ingredients and the wet ingredients in two separate bowls. Add the wet ingredients to the dry and stir until just moistened.
Cook on a hot skillet or griddle until done on both sides. Serve with Michigan maple syrup or try a blueberry sauce below.
Blueberry Maple Syrup:
- 2 cups blueberries, fresh or frozen
- 1/2 tsp. lemon zest
- 1/2 cup Michigan maple syrup
Combine the blueberries and zest in a saucepan and bring to a simmer, stirring occasionally for about 10 minutes.
Strain the syrup through a fine mesh sieve into a clean pan, pressing all of the juice out of the blueberries. Return to a simmer and add the maple syrup; simmer for about 10 minutes, or until thickened. The sauce will keep for 10 days, refrigerated.
You can also skip the straining step if you would prefer a texture more like a fruit topping.
See my recipe Banana Pancakes with Sauteed Bananas. These are a special treat!