Nothing says Saturday morning quite like pancakes. The smell of a hot skillet, steam rising from a mug of coffee, the luxurious free time to make a big breakfast mess - yep, it's the weekend.
These pancakes are quick to whip up and so yummy. The warm brown sugar and cinnamon flavors go really well with the banana, and the reaction between the vinegar and baking soda makes them so fluffy. If you don't want to make pancakes from scratch, you could just add the brown sugar and cinnamon to standard pancake mix and cook them with the bananas the same way.
Let me just take a moment to fiercely rave about real maple syrup. If you haven't ever tried it, you're missing out! It's SO much better than the thick gooey stuff most people use, which is just corn syrup with artificial flavoring. It is more expensive, but it's absolutely worth it. I think the flavor is so much better. The next time you're in the grocery store, trust me, buy a bottle.
Brown Sugar Banana Pancakes
makes about 6 pancakes
3/4 cup milk
2 tbsp white vinegar
1 cup flour
1 tbsp white sugar
2 tbsp brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 tbsp melted unsalted butter
2 medium bananas
real maple syrup
1. In a small bowl, mix the milk and vinegar. Set it aside for 5 minutes.
2. In a medium bowl, whisk all the dry ingredients together until combined.
3. Whisk the egg and melted butter into the milk. Pour the milk mixture into the dry ingredients and mix until well combined.
4. Slice bananas into 1/2" slices.
5. Heat a skillet over medium heat. Pour 1/2 cup batter into the skillet. It's a little thick, so be sure to spread it out when you pour it in. Immediately press 4-6 banana slices into the skillet batter. Cook the first side for about two minutes, then flip over and cook for about a minute. Transfer to a plate under a towel [to keep it warm] and repeat with the rest of the batter.
6. Top pancakes with maple syrup and enjoy!