Tuesday, December 4, 2012

Bananas Plus Eggs

Here's something that I found on Pinterest that I never would have thought of myself in a million years - Banana/Egg Pancakes.  Only two ingredients.  That's it.  It was so mind-boggling and simple that I had to give it a try.
The original recipe said to combine one mashed ripe banana with two eggs; I halved it because it was an experiment for one person. 
Ladle the batter into a hot frying pan.  I added a touch of butter so it wouldn't stick. After a few minutes, flip and cook the other side, just like a real pancake.  Repeat with the rest of the batter.
The verdict: I was quite surprised; these were actually not bad at all.  While the banana flavor was definitely there, if you looked for the egg taste you could find that as well.  However, I was almost expecting it to taste like scrambled eggs with bananas, and it didn't.  The texture was closer to a crepe than a fluffy buttermilk pancake, but I like crepes, and this was a lot easier.  These pancakes were also plenty sweet enough without needing to add any syrup, although I'm sure you could have syrup if you wanted and they'd taste just fine.

When I was growing up, my mother often added sliced bananas to our pancakes.  I tried it once with my own family and the idea was soundly vetoed, so it's been a long time since I had a banana pancake.  This little experiment brought back some great memories.  And, who knows, maybe I'll even have this for breakfast again someday when there's a lonely, over-ripe banana sitting in the fridge.  Don't be afraid to try this recipe yourself.  You might be as pleasantly surprised as I was!