Banana Pancake

This banana pancake use to be the boys favorite breakfast when they were little... hmm not so now. 
I wonder what happened.
I guess they grew up.

2 cups buttermilk (or 2 tablespoons vinegar + enough whole milk 2 cups)
2 large ripe banana
2 eggs
2 tablespoons unsalted butter, melted and cooled slightly 

1/2 cup of canola oil
2 teaspoons pure vanilla extract
2 1/2 cups self raising flour
2 tbs granulated sugar
½ teaspoon salt

Topping suggestions: sliced bananas, butter, pure maple syrup, powdered sugar, strawberries,

Add the buttermilk to a large bowl. If you're using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk. 

Whisk in the mashed banana, eggs, butter, and vanilla into the buttermilk.

To a medium bowl, add the the flour, sugar and  salt. Whisk together to combine.

Pour the dry ingredients over the wet and mix just until incorporated. Do not over mix!

Let the batter rest for about 5 minutes. It should form bubbles and rise just a bit.

Heat a non-stick frying pan over medium heat. 

Melt a little butter on the cooking surface, spreading it evenly. 

Using a 1/3 cup measure  pour the batter onto  the frying pan. 

The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles (about a minute). 

Flip and cook on the other side until golden brown and the cooked through.

                                     

Serve topped with sliced bananas, butter, and maple syrup.

Yum...Jue