I have always had a special place in my heart (and stomach) for pancakes. There’s something about the soft, fluffy texture and the warm, comforting aroma that just makes me feel happy and contented.
As a child, my favorite breakfast was always a stack of pancakes, piled high with butter and syrup. My parents used to make them for me on special occasions, and I would savor every bite, sopping up the syrup with each fluffy forkful.
As I grew older, my love for pancakes only deepened. I began experimenting with different recipes and toppings, adding fresh berries or chocolate chips for a touch of sweetness, or savory herbs and spices for a more complex flavor.
Now, as an adult, I still look forward to pancake breakfasts with the same childlike enthusiasm. Whether I’m making them from scratch at home or indulging in a diner breakfast with friends, there’s nothing quite like that first warm, buttery bite. I’ve also expanded my repertoire… so now it’s not just pancakes. Crepes, potato pancakes, waffles… you know it I’ll eat it!
I’ve even made pancakes for dinner on occasion, treating myself to a cozy evening at home with a warm plate of potato pancakes and a good book. Did I mention how much I love potato pancakes btw?
But…..
They do not compare to The Adirondack Cookbook’s pancake recipe. Trust me, kids. This is the only pancake recipe you will ever need.
What we’re cooking ~ Adirondack banana pancakes with caramelized banana topping
Makes 5 skillet-sized pancakes
*Note: you don’t have to add banana to the pancake batter itself. This is my go-to recipe for pancakes with or without the fruit.
Pancakes
1 1/3 cups flour
2 Tbsp sugar
3 tsp baking powder
3/4 tsp salt
1 1/4 cup milk
1 egg
3 Tbsp melted butter*
1 ripe banana, mashed
1 Tbsp butter
- Mix dry ingredients.
- Blend together milk, butter, and egg.
- Add liquids to dry mixture.
- Add banana and mix well.
- Melt 1 Tbsp of butter in a non-stick skillet, coat the pan.
- Pour batter in skillet 1/2 cup at a time.
- When the pancake bubbles, flip and cook for approximately 2 minutes on the other side.
- *Let the butter sit for a few minutes after you melt it, otherwise when you add it to the cold milk it will harden.
- When you do add the warm butter, temper it (i.e. add a tiny bit at a time to the cold milk, constantly stirring). Don’t worry if the butter hardens – it’ll melt inside the pancake anyway, forming delicious little butter pockets. Mmm butter pockets…
Caramelized Banana Topping
3 bananas, sliced
2 Tbsp sugar
1 tsp ground cinnamon
Saute bananas with sugar over low heat and stir for 10 minutes, stirring occasionally until a syrup has formed. Add cinnamon and saute for 2 minutes.
Note: the caramelized topping works with tons of different fruits. I’ve done this with pear, apple, banana. It would work with raspberries (just add a little orange juice to cut the sweetness a bit), blueberries, strawberries… bacon. You heard me. Caramelized bacon. Mmm bacon…
