Although Saturday morning seems like it is a long way away, looking forward to these pancakes will make the week fly by. They are a delicious blend of creme brulee and pancakes – the bananas are creamy and the brown sugar forms a delicious crust. While these aren’t the prettiest things to look at, they are so delicious, you won’t have them around for long. Also, because there is syrup in the batter and brown sugar on top, you really don’t need any additional syrup, but feel free to pour it on to your heart’s content. Also, I realize that misting pancakes sounds really weird, but it helps the brown sugar to stick to the bananas even better.
Banana Brulee Pancakes
1 cup all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon ground cinnamon
3/4 cup water
2 Tablespoons maple syrup
2 bananas, peeled and thinly sliced
3 Tablespoons brown sugar
Water to mist (in a small mister/spray bottle)
Coconut oil for spatula
1. In a large bowl, mix together flour, baking powder, salt and cinnamon. In a small bowl, mix water and syrup. Add the liquids to the large bowl and mix thoroughly (don’t over-beat).
2. Heat an electric griddle to 350 (a skillet will work, but not as well because it requires non-stick spray or oil). Pour 1/2 cup of the batter onto the griddle, spreading in a circle with the back of the ladle. Drop in 6 to 8 banana slices. Allow the pancake batter to bubble up indicating that the bottom is cooked. Sprinkle brown sugar onto the top side, mist 3 to 4 times with water, then gently flip over – the brown sugar will become golden. Allow the pancake to cook completely, then gently remove with a spatula that has been brushed with coconut oil. Serve with butter and syrup if desired.