When the Answer is Pancakes!

Low-nickel. Contains eggs, dairy, gluten.

 

The options is yours: Would you like to make a reasonable amount, or a gigantic amount? I usually make these as banana pancakes, but as with most pancake recipes, you can also use strawberries, blueberries, or any combination of the aforementioned fruit.

 

Personally, I don’t believe in chocolate chip pancakes. But if you do, you’re welcome to make these as chocolate chip pancakes…

 

List of Ingredients for a Reasonable Amount:

1 1/2 cups flour

3 tbsp granulated sugar

1 tbsp baking powder (yes, really a full tablespoon; this is not a typo!)

pinch of salt

approx 1/8 tsp nutmeg, you can use ground or grate it fresh yourself

2 extra-large eggs

1 1/4 cup milk, I use Lactaid brand whole milk

1/2 tsp vanilla

3 tbsp butter, melted and then cooled

1 banana, thinly sliced

butter and oil for frying

 

List of Ingredients for a Gigantic Amount:

3 cups flour

6 tbsp granulated sugar

2 tbsp baking powder (yup– not a typo!)

pinch of salt

approx 1/4 tsp nutmeg, you can use ground or grate it fresh yourself

4 extra-large eggs

2 1/2 cups milk, I use Lactaid brand whole milk

1 tsp vanilla

6 tbsp butter, melted and then cooled

2 bananas, thinly sliced

butter and oil for frying

 

Directions:

Melt the butter in the microwave and set it aside to cool.

In a large bowl, which will ultimately house all of the better, whisk together the flour, sugar, baking powder, salt, and nutmeg.

In a different bowl, beat the eggs. Then whisk in the milk and vanilla. Once the butter has cooled down enough to avoid scrambling the eggs, whisk in the butter.

Make a well in the center of the dry ingredients and whisk in the wet ingredients, then change to a large wooden spoon once it starts feeling too thick to whisk. The batter will appear lumpy and thick; this is normal.

Slice the banana and stir it in.

Heat up a large pan on the setting just under medium heat with a chunk of butter and a little bit of oil. I used extra-virgin olive oil, since it’s low-nickel and doesn’t have a significant taste. Once the butter is melted, use your third-cup measure to scoop batter from the bowl into the pan. Cook on the first side until the batter bubbles and the bubbles stay bubbled. That’s your best indicator that it’s time to flip them. Then cook on the other side until both sides are a dark golden-brown.

Enjoy with real maple syrup, because you’re worth it ❤

These keep in the fridge well and are excellent reheated for breakfast the next day!

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