Delicious Reading: Just So Tasty Banana Pancakes

Maybe we can sleep in

Make you banana pancakes

Pretend like it's the weekend now

~Jack Johnson, "Banana Pancakes"

Some mornings, you just feel like doing something a little special. One Saturday morning, I looked at the browning bananas in my kitchen and decided I should make banana pancakes. A quick perusal of Pinterest resulted in the discovery of the perfect recipe on a blog called "Just So Tasty" (justsotasty.com). The cook behind it is Fiona, who started baking in high school and now loves to make things that are "delicious (obviously), start with quality ingredients and aren't too fussy. " This blog is heavy on sweets -- brownies, bars, cookies, cupcakes, muffins, doughnuts, pancakes, candy -- but to make sure there is some semblance of nutrition, she throws in some smoothie recipes, too.

The pancakes cooked up fluffy and delicious -- though I ended up fibbing to my youngest daughter, who thought she wouldn't like banana pancakes, "I made a plain one just for you, but it might be a little banana-y from sitting by the other ones." (It worked.)

I encourage you to make some this weekend, or just to pretend that it's the weekend now.

Light and Fluffy Banana Pancakes

Ingredients:

2 medium-sized very ripe bananas, mashed until no lumps remain

2 tablespoons melted butter, cooled to room temperature

1 large egg, room temperature preferred

1 cup buttermilk, room temperature preferred*

2 teaspoons vanilla

1 cup plus 2 tablespoons all-purpose flour, spooned and leveled

1/2 to 1 teaspoon cinnamon

2 teaspoons baking powder

1/4 teaspoon salt

1 tablespoon brown sugar

Butter or nonstick cooking spray

Directions:

In a medium-size bowl, whisk together the bananas, melted butter, egg, buttermilk and vanilla until well combined. Set aside.

In a separate large bowl, whisk the flour, cinnamon, baking powder, salt and brown sugar. Fold the wet ingredients into the dry ingredients using a large wooden spoon or rubber spatula until just combined.

Turn on a griddle to 350 degrees or heat a large frying pan to medium heat. Lightly grease with butter or nonstick cooking spray. Pour about 1/4 cup pancake batter onto the griddle or pan for each pancake. Cook for about 2 to 4 minutes, until small bubbles begin to form on the uncooked side, then flip the pancakes and continue cooking for about 2 or 3 minutes until both sides are golden brown. Coat griddle/frying pan with butter or nonstick cooking spray between each pancake batch.

Serve immediately either plain, with maple syrup, fresh fruit or your favorite pancake toppings. (I served mine with the options of peanut butter, syrup, Nutella and whipped cream.)

*If you don't have buttermilk on hand, add 1 tablespoon distilled vinegar to a liquid measuring cup. Then fill with milk to the 1 cup measuring line and leave to sit for 5 or 10 minutes to let the milk sour.