Raspberry Banana Pancakes
In all the ideas for easy dinners, sometimes there’s nothing quite as easy as pancakes. Sure, pancakes are usually considered breakfast, but last night I felt like having breakfast for dinner. In the past couple weeks, I’ve been reading droolworthy posts about strawberry pancakes and blueberry pancakes and I decided, it’s my turn to make some delicious pancakes from scratch.
I was inspired most by Deb from Smitten Kitchen and borrowed her recipe for blueberry pancakes because she kept the batter simple. Plus, she gave some great pancake tips! Of course, instead of blueberries I used raspberries and bananas. And instead of buttermilk (I didn’t have any on hand), I used regular milk and added a tad more sugar.
For some reason, I was craving banana pancakes. There’s something about thin slices of bananas camouflagically immersing themselves into pancake batter creating circular sweet surprises. Oh yes, there’s something about it, especially when they’re accompanied by raspberry bits, whose tart and juicy traits not only add the perfect flavor balance, but great color too.
The raspberry banana combination is a keeper if you ask me.
This recipe makes 16 pancakes so feel free to cut it down accordingly. I initially didn’t buy enough toppings for my batter so I put more raspberries and bananas in the recipe to keep the proportions how they should be.
2 C. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 1/2 Tbs. sugar
2 lg. eggs, beaten lightly
3 C. milk
4 Tbs. unsalted butter, melted, plus butter to cook the pancakes with
2 pts. raspberries, halved
4 bananas, sliced
Whisk all dry ingredients together (flour, sugar, baking soda, baking powder, and salt) until mixed. Melt 4 Tbs. butter and add to dry mixture. Add eggs and milk to mixture and mix well for 10 minutes or until it reaches the right consistency. It might seem liquidy and clumpy at first but it will thicken and smooth out, the more you mix it.
Prepare griddle or frying pan by turning on medium to high heat and melting some butter. Ladle out spoonfuls of batter to desired pancake size. Let cook for 30 seconds and add toppings (bananas and raspberries). Let cook for a few more seconds and then flip the pancake. Remove when pancake is cooked through. Repeat process until all the batter is used up.
Recipe adapted from Smitten Kitchen’s recipe for blueberry pancakes: http://smittenkitchen.com/2008/07/blueberry-pancakes-pancake-101/