Banana Nut Pancakes

A week ago, I didn’t think my standard banana pancake recipe could get any better. It was simple, flavorful, quick, and always a crowd-pleaser…. but ladies and gentlemen, I stand corrected! I have met and mastered the all-time best banana pancake recipe. The trick? In addition to mixing mashed banana into the batter, you also press in banana slices after you pour it into the pan. That way, when you flip the pancake, the banana slices cook directly on the heat and become caramelized and irresistible. Why didn’t I think of this before?

I was so excited about this discover I chose this recipe to prepare on Casa Alice, a cooking show in which I was invited to participate recently. If you’re in Italy, you can check out the episode next Friday (October 15th) at 8:30 am or 6:30 pm on SKY channel 416.

Another bit of news: I’m going to be hosting another series of cooking lessons here in Milan this fall. You can check out the schedule here.

Best Banana Nut Pancakes

• 1 cup plus 2 tablespoons (150 g) flour
• 2 teaspoons (10 g) granulated sugar
• 1/2 teaspoon table salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup milk
• 1/2 cup yogurt
• 1 teaspoon lemon juice
• 2-3 bananas
• 1 large egg
• 2.5 tbsp (35 g) butter, melted
• Vegetable oil (for griddle)
• extra butter (for serving)
• maple syrup

Mash half of one banana with a fork, and slice the remaining bananas into thin rounds. In a mixing bowl, combine the flour, sugar, salt, and baking soda and powder.

In another bowl, whisk together the milk, yogurt, lemon, egg, mashed banana and melted butter. Dump the wet ingredients into the dry ingredients and whisk until just blended, but do not over mix. Stir in the nuts.

Heat a spoonful of oil in a large nonstick griddle or skillet over a medium flame. When skillet is hot, pour a ladleful of batter into skillet then press 4-5 banana slices into the batter. Flip when edges dry and bubbles start to form in the middle, about 2 to 3 minutes. The bottoms should be browned. Cook the other side until browned, about 2 minutes longer. Repeat with remaining batter and serve immediately with a pat of butter and abundant maple syrup.