Anyway lately it been bananas and pancakes (shocking I know!) You can see where I am going with this right????
Not sure???? Let’s paint a better visual picture in your mind then. Delicious banana filling nestled between layers of moist, yummy banana pancakes.
After some trial and error it all came together in a fabulous bananarific way. I used my go to pancake recipe but changed up a few elements that make these pancakes perfecto!!!
Banana Pancakes Ingredients.
- 1 1/2- 1 3/4 cup of flour
- 2 1/2 Tbsp. Sugar
- 1 Tbsp. Brown Sugar
- 1 Ripe Banana Mashed
- 3/4 tsp. Salt
- 2 tsp. Baking powder
- 1 Egg
- 1 1/3 Cup of milk
- 3 Tbsp. Oil
- 3/4 Tbsp. Vanilla Extract
- 1 Tsp. Apple Cider Vinegar
- In a bowl add the milk and apple cider vinegar, let it sit as you get the rest of the ingredients together.
- In another bowl whisk together the egg, oil, vanilla and sugar.
- Mash your banana as fine as possible in a small bowl and then add to the egg, oil, vanilla and sugar mixture.
- MIX WELL.
- Measure out the flour, salt baking powder and mix.
- Combine all the ingredients and mix them well.
- Keep in mind the amount of flour you use depends entirely on how YOU like you pancakes. Want them thinner, add less flour. Like them a bit thick add more. I like them somewhere in the middle of thick and thin.
- Cook on medium heat flipping once. You will know when it is time o flip them once the tops get dry and bubbly looking.
The addition of the banana will make these pancakes more dense then the typical light and fluffy you may be used to. They should be very moist and flavorful, but heavier. Also keep in mind if you want to add more mashed banana you can, but the more you add the denser, moister and less fluffy they will get, they will still be delicious though.
I would suggest that even before you start making you pancakes, to prepare the filling as it needs to cool slightly before you will be able to spread it. Now this less of a cream then it is a pudding, custard like consistency, so bear with me I just liked the way banana cream sounded! But I’m sure after you taste it you will be more forgiving 🙂
Banana Filling
- 1/3 cup evaporated milk (see notes at bottom)
- 1/4 cup granulated sugar
- 1 tbsp. brown sugar
- 1 oz SOFTENED cream cheese
- 1 egg yolks
- 1 1/2 tbsp butter
- 1/2 mashed banana
- 1/2 tsp vanilla
- Combine milk, sugar, brown sugar egg yolks, butter and cornstarch over medium heat, whisking constantly to dissolve.
- You may get little lumps due to the cream cheese, but whisk away and they should dissolve but if they don’t it’s fine and won’t effect the final flavor.
- Continue whisking/stirring until it begins to thicken.
- Take off the heat.
- Add mashed banana and vanilla.
- Mix well.
- Store in the fridge until ready to use.
- It will continue to thicken as it cools
Spread banana filing in between layers of pancakes
Whip Cream Topping
- 1/2 cup heavy cream (whipping cream)
- 1/2 tsp Vanilla Extract
- 1 tsp Maple syrup
Using an electric mixer or a whisk, whip the ingredients until they form whipped cream. It should be obvious when it’s done.
Top pancakes with whipped cream and sliced bananas. Eat them and enjoy the sweet, buttery, banana goodness!
****Let me get back to the evaporated milk thing for a second. I typically never have this stuff on hand and since the recipe calls for such a small amount it is super easy to make you own. What I do is take regular milk and double the amount that a recipe may call for in evaporated milk plus a smidgen more and reduce it by half on the stove top. Simply bring it close to a boil then turn down the heat so that the moisture “evaporates” when it is reduced by half, let it cool and use in your recipe. So since the recipe calls for 1/3 cup oz. of evaporated milk use a little over 2/3 of a cup of regular milk and reduce it.
Hope you enjoy these! Have a great weekend and Happy Mothers Day to all you wonderful Mothers!
