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While it’s true that I am a sourdough snob and prefer my dad’s pancakes, there is room for one more variety in my heart (quite literally only one more): my grandmother’s super thin crepe-like banana pancakes. I have spent years trying to get them “quite right”, and the trial and error has paid off.

Truth time: I buy bananas and secretly hope I get to use them solely for banana pancakes…shhh…

Plop a nice ripe banana in a bowl and add 1 cup flour, 1 1/2 TB (or so – I don’t measure these things) sugar, 1 egg, a splash of vanilla and a dash of salt. Slowly add milk as you mix together with a hand mixer, until the batter is a melted milkshake consistency. That’s it.

Drop onto the griddle or pan of your choice. Always a low to medium heat. You know it’s ready for batter when the pan does a little sizzle when you flick water on it. An aggressive pop and sizzle will result in burnt cakes with raw middles and no one but the family dog likes that nonsense. Oh. And be sure to give it a quick squirt of non-stick cook spray, (or some lard if you are OG like me) so your pancakes will easily lift when ready.

For me, the thinner the pancakes the better and while these aren’t exactly my gram’s, they are pretty close.

Now, drizzle with loads of real maple syrup and some butter and you are reliving my childhood weekend’s at grandma and grandpa’s. And special weekends in my own home now. These are so good my sorta-anti-pancake-husband is into them.

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