Banana's Foster Pancakes

We love this recipe for banana pancakes. As a side note, I'm well known for buying on sale , markdown and in extreme quantity :) Someday I'll tell you guys about my great pumpkin buy. But that's a story for another day. This time I got this really good bargain on a big bag of nanas and had to use them quick. So I came up with a recipe I like for banana pancakes with banana sauce. We had them for brunch this morning and boy were they good! A dollop of whip cream and a side of bacon and you'll be good until dinner.

Pancake Ingredients:
2 large bananas or 3 small
1 cup flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons white sugar
2 tablespoons brown sugar
1 cup milk
2 eggs
2 tablespoon butter, melted
Cooking spray

Directions:
Heat griddle to 375 degrees or a skillet on medium high. Watch your temp. as these pancakes will burn easily. Lower heat if necessary. On a plate smash bananas, leaving some chunkiness. In a mixing bowl, add all dry ingredients and stir to incorporate. Stir in milk, eggs and butter. Mix well. Add smashed bananas and mix. Don't over mix ingredients. Spray or oil your cooking surface. Use a ¼ cup measuring cup or pour 4 to 5 inch pancakes on hot griddle. When cakes are bubbly on top, turn over. Always slide spatula under pancakes and lift slightly to check for brownness of underside. Repeat until all batter is used.

Banana Sauce:
2 Ripe bananas cubed
1 tablespoon butter
¼ cup brown sugar
1 tablespoon milk or cream

Directions:
Cube bananas small. Heat butter in a skillet on medium high. Add bananas. Saute bananas for 3 minutes. Add brown sugar and stir. Let cook until bubbling. Stir in milk. Reduce heat and cook for another minute. Remove from heat. Top pancakes and add a dollop of whipped cream if desired.

Cooks Notes: If you’d like to top with fresh strawberries and whip cream instead.

Yummy, Yeast Pancakes

I make pancakes that are about 4 1/2 to 5 inches in diameter. It's just the way we like them. So, whatever your preference, I can tell you this old time recipe makes enough for a big family breakfast. So just cut it in half if you don't need a lot. I'll say this batch made 25 pancakes 4 1/2 inches or so. Needless to say we are freezing a lot of pancakes. They will make a great hurry up breakfast. Just pop them in the toaster, butter, fold and run. Or you can roll the cakes around a sausage link and out the door you go. If you make the normal restaurant size (7 to 8 inches) you will get about 12. So anyway, you can go from there.

Old Time Yeast Pancakes

makes about 12 to 24

2 packages (rapidrise) yeast

3 cups warm milk

4 cups all purpose flour

2 tablespoons sugar

2 teaspoons salt

4 tablespoons butter or margarine

2 eggs, whisk slightly

Dissolve yeast in warm milk. Add eggs and butter to milk. Whisk to combine well.

Add all dry ingredients to a bowl and stir well. Whisk together wet and dry ingredients. Cover and let stand 25 minutes. When batter has doubled in size, it's ready to use. Dip out the desired amount with a measuring cup or ladle and pour onto hot griddle, about 400 degrees. When pancake is bubbly on the top, flip over and brown the other side.

Serve with butter, syrup, jam or powdered sugar.

Cooks note: These pancakes can easily go savory for appetizers or a side. Just add minced onions, scallions, your favorite herbs and spices. You can make small coin sized cakes and add savory or sweet toppings for an appetizer. These pancakes are a great foundation for lots of creative ideas!