Well doesn’t this look good?
Ok, so this morning my Mom and I decided to create some pancake crazyness in the kitchen. I was surfing the web, scouring all my favorite blogs for pancake recipes, and I found one by RecipeGirl! It looked absolutely deelicious, so we thought we’d try it. I did make some changes to the original recipe, because some thing didn’t quite work out (explaining the semi-deformed pancakes). However, although they may never win a pancake beauty contest, they tastes absolutely freaking fantastic. Totally amazing, just great.
So I started off with my bananas:
Aaaaaah. So good. I suggest milk with them, and maybe a bit of whipped cream or syrup. 🙂
We also made a giant one… not pretty…but pretty awesome.
Banana Cinnamon Swirl Pancakes
Adapted from Recipe Girl
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup + 3 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon
1/2 cup all purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 large banana, sliced
Semi-sweet chocolate chips
Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a small baggie and set it aside.
Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).
Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray (or coat with butter). Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Add sliced bananas, and chocolate chips or raisins (optional). Cover with a bit more batter to prevent some sticking. Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. By now, you should have a golden cinnamon-y banana-y delicious but slightly deformed pancake. But don’t despair it will taste AMAZING. Wipe out the pan with a paper towel (or regrease), and repeat with the remaining pancake batter, cinnamon filling, and bananas. Serve pancakes topped with whatever you’d like!
1. If the cinnamon filling is separating, stir with a spoon to reincorporate the butter to the sugar mixture. Also, add more sugar if necessary. You want a toothpaste-like consistency (not runny).
2. To prevent sticking from the cinnamon mixture, butter the pan between each pancake and make sure batter is evenly distributed over the mixture.
3. For slightly healthier pancakes, use half whole wheat flour! (we did)
4. To speed up this whole process, use a boxed pancake mix! We like the Trader Joe’s Buttermilk pancake mix, or their Pumpkin Pancake mix.