Step-by-Step Instructions for Perfect Pancakes
1. Prepare the Dry Ingredients
In a large mixing bowl, combine:
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1 ½ cups all-purpose flour
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2 teaspoons baking powder
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1/4 teaspoon salt
Whisk thoroughly to ensure even distribution of the leavening agents, which will help create the ideal fluffy texture.
2. Blend the Wet Ingredients
In a separate medium bowl, combine:
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3/4 cup mashed ripe banana
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2 tablespoons melted unsalted butter
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1 large egg
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3/4 cup buttermilk
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1/4 cup packed brown sugar
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1 teaspoon vanilla extract
Whisk until the mixture is smooth and the sugar has dissolved completely.
3. Combine and Stir Gently
Pour the wet mixture into the dry ingredients. Using a rubber spatula, fold the batter gently. Do not overmix—a few lumps are okay. Overmixing results in dense, tough pancakes. The ideal batter should be slightly thick but pourable.
Cooking to Golden-Brown Perfection
4. Preheat the Griddle
Place a non-stick griddle or large skillet over medium-low heat. Add a small knob of butter and allow it to melt, coating the surface evenly.
5. Cook the Pancakes
Scoop about 1/3 cup of batter per pancake onto the hot surface. Gently spread the batter into a round shape. Because the batter is thick, bubbles may not appear as prominently—watch for a slight drying at the edges before flipping.
Cook for 2–3 minutes per side, or until golden brown and cooked through.
6. Serve Immediately with Delicious Toppings
Stack the pancakes while warm and serve with:
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A pat of butter
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A drizzle of pure maple syrup
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Sliced bananas
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Chopped walnuts or chocolate chips
For an extra indulgent experience, top with whipped cream or a sprinkle of cinnamon.
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