Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 2 tbsp (25g) granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 2 large overripe bananas, mashed
  • 1 large egg, room temperature
  • 1 cup (240ml) whole milk
  • 3 tbsp (42g) unsalted butter, melted and cooled
  • 1 tsp pure vanilla extract

Instructions:

  1. Whisk dry goods. Combine 1.5 cups flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl. Note: This ensures even distribution of the leaveners.
  2. Mash fruit. Use a fork to smash the 2 bananas in a separate bowl until mostly smooth with a few small lumps. Note: Small lumps provide flavor pockets in the finished cake.
  3. Emulsify wet ingredients. Whisk the egg, milk, melted butter, and vanilla into the banana mash.
  4. Combine gently. Pour the wet mixture into the dry well. Mix until just combined with streaks of flour remaining.
  5. Rest the batter. Let it sit for 5 minutes. Observe the small bubbles forming on the surface.
  6. Heat the pan. Set your skillet over medium low heat and add a tiny pat of butter.
  7. Portion batter. Scoop 1/4 cup of batter per pancake onto the hot surface.
  8. Watch for bubbles. Cook for 2-3 minutes until bubbles pop and stay open on the surface.
  9. The flip. Gently slide the spatula under and flip in one swift motion.
  10. Finish cooking. Sear the second side for 1-2 minutes until golden brown and springy to the touch.