Ingredients
The following ingredients have 6 Servings
- 2 and 1/2 cups (300 grams) all-purpose flour
- 1/4 cup (50 grams) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs (at room temperature )
- 2 and 1/4 cups (511 grams) whole milk (at room temperature )
- 1 cup (227 grams) mashed banana (very ripe )
- 1 pint (292 grams) fresh blueberries (washed and stems removed )
- 2 firm bananas sliced into rounds
- 1/2 cup (113 grams) butter (for the pan )
- maple syrup (for serving )
Instruction
- In a large bowl add the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg; whisk well to combine.
- In a separate bowl, add the eggs and lightly beat them with a whisk.
- Add in the milk and mashed banana and beat until well combined.
- Stir the wet mixture into the dry ingredients, stirring just until everything is combined.
- Using a rubber spatula, fold in the blueberries and sliced bananas, mixing until just combined.
- Pour batter by 1/3 cupfuls onto a buttered hot pan or griddle, adding only a few at a time so that they do not blend together.
- Cook for about 2 minutes before flipping them over, or until small bubbles form on top.
- Cook on the second side until golden brown, about 1-2 minutes. Repeat with all pancake batter. Serve pancakes warm, with syrup. See notes for freezing options.
