What do you have in common with a Neolithic hunter-gatherer? Well, among other things, you both may have had pancakes for breakfast.
It seems like pancakes are on every culture’s menu. Variations of these quick stovetop cakes have been around for thousands of years all over the world, from the French crepe to the Indian poori. No wonder, they’re fast, versatile and nutrient dense—the perfect snack to keep you energized on a morning ride through the Nordic tundra … or through the carpool lane.
Being the mom of two hungry boys, perfecting my morning American flapjack was a necessity, and being asked to make them again and again feels like an honor.
What began as a way to sneak more fruit into my picky toddlers’ diets, soon became a new staple ingredient for my pancake mix: mashed banana. It adds natural sweetness, moisture and a little substance. Chocolate chips are optional, though not everyone in my house would agree with that.
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THE BEST PANCAKES EVER
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
2 small ripe bananas
2 eggs
1-1/2 tablespoons melted butter
1-1/2 cups milk
1/2 cup semisweet chocolate chunks
directions
- Combine flour, baking powder, salt and sugar in a medium bowl.
- In another bowl, mash bananas well with a potato masher or fork. Add eggs, butter, and milk, and beat together until well-combined. Mix in chocolate chunks or chips, if using.
- Heat a nonstick sauté pan over medium-high heat.
- Pour dry ingredients into wet and mix until just combined. At this point, check your consistency. If the mix feels too thick (bananas do vary in size) add milk one tablespoon at a time until the thickness is to your liking.
- Use a soup ladle to portion pancakes onto pan, cooking about two minutes per side. Flip just when you begin to see bubbles forming around the pancake edge. Bottoms should be golden brown.
START TO FINISH: 40 MINUTES. MAKES 6-8 PANCAKES.
