Aine Pierre ('20)
So, this recipe has been with me for a while. It’s actually an adapted waffle recipe that I’ve made over 100 times since I found it four years ago. It’s pretty forgiving, as recipes go, and if the consistency seems off, you can definitely add whatever is missing.
For me, pancakes have always been a source of joy and a reason to look forward to the next morning. Everyone who has ever slept over my house has been treated to these pancakes, and I come to associate them with friendship and hope, which I think we all need in this trying time.
So, from my kitchen to yours, bon appetit.
Mash the bananas until semi-liquidated in a medium bowl.
Combine flour, baking powder, cinnamon, salt, and sugar in a large bowl.
Add milk, butter, and extracts to the bananas and stir for 20 seconds.
Whisk banana mixture into the flour mixture until most lumps are removed from the batter, about 45 to 80 seconds.
Using a ⅓ cup measuring cup, spoon six pancakes at a time onto a 350 degree F griddle. When bubbles appear, flip the pancakes onto the other side. The second side should take no less than one minute and no more than three minutes.
Serve, preferably with maple syrup.