We have all suffered those moments of shame and heartbreak, when we realize that the perfect bunch of beautiful, organic bananas that we bought just last week has slipped beyond our reach into the realm of brown-speckled sadness. We then console ourselves with the idea of baking banana bread when they're just a little riper, which we forget to do, and we are eventually forced to consign the blackened bunch of fruit to the compost heap, telling ourselves that we will use the resulting soil to grow wonderful produce next summer (which we may also forget to do).
Well, my friend, those days of suffering are over! These banana pancakes can be made quickly using just about any level of ripeness of banana (excepting all green and all brown). They also freeze (and microwave-thaw) better than any other recipe I've seen, so your dreams of homemade pancakes on days when you only have five minutes to make an easy breakfast have just come true. They make a pretty easy dessert, too.
If you hadn't already guessed, this pancake recipe is a favorite at my house. We like it so much that I've created a spreadsheet so that it's easy to double the recipe (or to multiply the recipe by an irrational number, for that matter). You can download the spreadsheet in the next step. Read on to to find out how to make these fantastic pancakes, where the recipe is from, and maybe a secret or two about it!
For utensils and cooking implements, you will need:
For ingredients, you will need:
Attached to this step is an Excel spreadsheet with the amounts of everything that you will need in U.S. and metric volumetric measurements, as well as by weight (in grams). The spreadsheet allows for the input of a multiplier if you want to make more pancakes. It also has a calculator at the bottom to help you figure out what multiplier to use if you just want to use up all your bananas. If you don't want to use the spreadsheet, the next few steps will also give measurements.