What to do with those bananas that get over ripened if you don’t enjoy the flavor of banana bread? Why, make Surprise Pancakes, of course! The surprise is these light, fluffy cakes are made with banana and the taste is almost imperceptible.
We love them hot, slathered with butter and drowned in the thick maple syrup we produce here at the farm. I also enjoy the pancakes reheated in the microwave and stacked, with a liberal coating of homemade apricot jam between the layers. Because the recipe effortlessly incorporates a good dose of dietary fiber, it feels like eating these pancakes is actually good for you!
If you have more ripe bananas on hand than you can manage, bananas freeze very well whole in their skins. The skin will turn brown, but the fruit inside will stay as it was when fresh. Defrost the banana until it is pliable before peeling.
1 large ripe banana mashed
1 1/2 cups all purpose flour
1/2 cup white whole wheat flour
5 teaspoons baking powder
1 teaspoon salt
3 tablespoons sugar
1/2 teaspoon cinnamon
2 cups milk
1/3 cup oil
1 teaspoon vanilla
In a large mixing bowl mash the banana. Sift in dry ingredients. Make a large well in the middle of the dry ingredients and place the wet inside. Whisk the wet ingredients until the eggs are beaten and combined, then continue whisking all together until the batter is smooth. Any desired fruit may be folded into the recipe at this point, for instance 3/4 to 1 cup blueberries, chopped strawberries, crushed pineapple or diced apples. Cook on medium high, 350F on an electric griddle, turning once to brown both sides. Serve with butter, maple syrup, berry syrup, jam or preserves. Makes 12 to 15 cakes.