Banana Pancakes

I modified the recipe for Crispy, Buttery Banana Bread Pancakes from https://www.thekitchn.com/ to eliminate the nuts and the spices and to use white sugar instead of brown sugar. They have good banana flavor that goes well with bacon. Be sure to cook them over medium-low to low heat so they get cooked through and do not burn. I did not have any fresh bananas to slice on top of the pancakes, I just used maple syrup, but I think fresh bananas would be a great addition. Note that the butter is not added to the batter, the butter is used for frying the pancakes.

Another way to make Banana Pancakes is to simply add slices of bananas to Buttermilk Pancakes.

FMM: 1/2 recipe using 1 whole egg plus a tiny bit more flour made 5 pancakes using 1/4 cup scoop. Very tasty with just maple syrup. If you are using bananas that were frozen, you may need to add more flour to get a thick enough batter for pancakes. Do not add more bananas than the recipe calls for. I used 1 1/2 bananas for 1/2 recipe because I wanted to use them up, and it was hard to keep the pancakes together. They tasted good, but they made a mesh in the pan. I did not add the extra flour to make up for the whole egg, but the batter seemed thick enough. Maybe it wasn't.

2 very ripe large bananas
1 cup milk
1 large egg
2 teaspoons vanilla extract
1 cup all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder (if using buttermilk, 1 1/2 tsp. baking powder & 1/2 baking soda)
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, divided (for frying the pancakes)
For topping: maple syrup, chopped toasted walnuts, sliced banana

[Toast walnuts for topping.]

Mash 2 bananas in a large bowl with a fork until smooth (about 1 cup mashed banana). Add 1 cup milk, 1 large egg, and 2 teaspoons vanilla extract, and whisk until combined.

Add 1 cup all-purpose flour, 3 tablespoons sugar, 2 teaspoons baking powder, and 1/4 teaspoon kosher salt. Stir with a rubber spatula until just incorporated but no dry spots remain.

Heat 2 tablespoons of the unsalted butter in a large cast iron skillet, nonstick frying pan, or griddle on medium heat until melted.

Drop 3 (1/4-cup) portions of the batter into the pan and spread out each portion into a 4-inch round. Reduce the heat to medium-low and cook until bubbles start forming on the top and the edges start to brown, 3 to 4 minutes. Flip the pancakes and cook until the bottoms easily release from the pan and are golden brown, 3 to 4 minutes more.

Transfer the pancakes to a warm oven or plate. Repeat cooking the remaining batter, wiping out the pan between batches and adding more butter between each batch. Serve immediately with sliced banana, walnuts, and maple syrup.

Serves 3 to 4, Makes 8 (4-inch) pancakes