|Banana pancakes with magic syrup|
2 ripe bananas
3 large eggs
2 Tbs peanut butter
1 tsp pure vanilla extract (optional)
1 handful pecans (optional)
Beat the bananas and eggs together. Add any other ingredients and blend well. Preheat skillet to medium. Add butter to the skillet and allow it to melt. Add batter to the buttered skillet, no more than 4" in diameter (No bigger than the size of your fist). Cook until air bubbles pop on top (the bottom will be a nice golden brown). Flip and allow to cook for another 2-3 minutes.
*The most important things in this recipe are the bananas and the eggs. From there, go crazy! Experiment with what you have or what sounds good.
*Adjust the temperature accordingly. It's really easy to burn these pancakes if you're not prepared for it, so try it out on a medium setting first, then adjust to a medium high if it doesn't cook well.
*The butter is vital for the pancakes. It does two things. One, it helps in allowing it to flip when it's cooked, because the egg likes to stick to the skillet. It also keeps the pancake together, because without flour, there's no binding agent apart from the egg.
*The larger it is, the harder it'll be to flip, and without the flour holding it all together like in normal pancakes, you'll have a big challenge ahead of you if you make them too big.
I like serving these with fruit and honey butter. For the honey butter, I mix equal parts of honey and melted butter together, then serve as a syrup substitute.
Even better is the Magic Syrup.