Jacob and I had these Banana Bread Pancakes for Easter Brunch. With a side of sausage links, of course. Sometimes when waffles seems like too much work, I make pancakes. Logical I know.
Originally we were going to make blueberry pancakes but it's still a little early for berries and fresh ones were ridiculously expensive. Bananas, on the other hand, were .28 a pound.
For Easter dinner we're having our favorite pulled pork and fresh watermelon. We didn't travel to see family this Easter weekend, but my mom and aunt are coming to town next weekend. Can't wait! Maybe we'll make a mini Easter Dinner. That would be fun.
Banana Bread Pancakes with Maple Glaze
Pancakes
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup milk
1 tablespoon vanilla extract
3 large ripe bananas
2 tablespoons butter, melted
In a medium bowl, whisk together the flour, baking powder, brown sugar, salt, cinnamon, and nutmeg. Set aside.
In the blow of a stand mixer with a whisk attachment, drop in the 3 bananas and whisk on low until smashed. Add milk and vanilla extract. Gradually add in dry ingredient and whisk to combine. Add melted butter and mix until combined.
Heat a skillet on medium heat. Using a 1/3 cup measure, spoon batter into rounds and cook until bubbles form on top, about 2-3 minutes. Flip and cook for another 1-2 minutes. Repeat with remaining batter. Serve hot with butter and syrup, or the vanilla maple glaze (recipe below).
Maple Glaze
1/2 cup maple syrup
3/4 cup powdered sugar
1 teaspoon vanilla extract
Whisk all ingredients in a bowl until smooth. Pour over pancakes.
Source: How Sweet It Is
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