Banana Foster Pancakes Recipe
Hey there! So, I gotta tell you about this little culinary adventure I had last weekend. Picture this: I’m in the kitchen, pajamas still on, and I’ve got an urge for something sweet and comforting. Enter: Banana Foster Pancakes. Why Banana Foster? Well, it’s got that decadent, caramelized banana thing going on that just makes me smile every time. Plus, it’s one of those dishes that reminds me of lazy Sunday mornings with family, where the biggest decision is whether to pour a second cup of coffee (spoiler: you always do).
Why You’ll Love This Recipe
I make these pancakes whenever I’m in the mood for something more exciting than your run-of-the-mill breakfast. My family goes bananas for them—pun intended—because they’re sweet but not too sweet, and they make the house smell like a fancy brunch spot. Sometimes I get a little frustrated flipping them (because who doesn’t end up with at least one pancake that looks a bit… abstract?) but trust me, they’re worth it.
Ingredients
- 1 cup all-purpose flour (or whole wheat if you’re feeling healthy)
- 2 tablespoons sugar (brown sugar works too!)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup milk (I sometimes sneak in almond milk)
- 1 large egg
- 2 tablespoons melted butter (or coconut oil when I’m out of butter)
- 2 ripe bananas, sliced
- 1/4 cup dark rum (optional, but come on, live a little!)
- 1/4 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
Directions
- In a big bowl, mix your dry ingredients: flour, sugar, baking powder, baking soda, and salt. Honestly, I just use a fork for this; who needs fancy tools?
- Whisk together the milk, egg, and melted butter in a separate bowl. Then, pour this into your dry mix. Here’s where I usually sneak a taste (just to be sure we’re on the right track).
- Heat a non-stick skillet over medium heat. Pour 1/4 cupfuls of batter onto the skillet. Flip once bubbles appear and the edges look set. Don’t worry if your first one’s a disaster—it’s a rite of passage.
- For the banana foster topping, melt a bit of butter in another pan, and toss in your banana slices. Add the brown sugar, cinnamon, and rum (careful, it might flame up!). Stir until it looks like a gooey slice of heaven.
- Serve your pancakes topped with the bananas foster goodness. Maybe add a dollop of whipped cream if you’re feeling fancy.
Notes
I learned the hard way that using too green bananas makes the topping less sweet. But hey, if that’s your thing, go for it!
Variations
I’ve tried adding crushed pecans into the batter—amazing! Once, I added chocolate chips, but they melted weirdly and were more trouble than they were worth. Lesson learned: keep it simple.
Equipment
If you don’t have a non-stick skillet, a regular frying pan works just fine—just use a bit more butter. I mean, when is more butter ever a bad thing?
Storage Information
Store any leftovers in an airtight container in the fridge for up to 3 days. Although honestly, they never last more than a day in my house!
Serving Suggestions
We usually serve these pancakes with a side of crispy bacon. There’s something about sweet and salty that just does it for me.
Pro Tips
Oh, and don’t rush the flipping. I once tried to speed up the process by raising the heat, and let me tell ya, burnt pancakes are nobody’s friend.
FAQs
Can I make the batter ahead of time? Sure thing! Just keep it in the fridge overnight and give it a good stir before using it.
Can I skip the rum? Absolutely! The dish will still be tasty, just a bit less of a party on a plate.
Do I have to use ripe bananas? Yes! Ripe bananas are sweeter and mash better for the topping.
