Banana Pancakes

I planned on making Banana Cake this weekend, having found Señoritas at the Carmona Public Market, but somebody ate the bananas and left me only three pieces! So I made what was left of the Señoritas into pancakes instead, to the delight of the kids in the house. :)

When I was a little girl I used to help my mom make pancakes for merienda every Saturday afternoon. Back then maple syrup was beyond our budget range and wasn't as available as it is now, so we used to top our pancakes with sugar and evaporated milk. I did the same for my pancakes today and boy, did I love it still! (Million times better than syrup!) My boys and my nieces tried their second helping of the pancakes with milk and sugar and became instant converts. :)

Here I made the batter from scratch (because I have ingredients for cake), but you can always use store-bought mixes and stir in mashed bananas. Of course, you can substitute the bananas with blueberry or strawberries, whatever have you. :) And you can always have it plain. :)

Banana Pancakes

What's in it?

• 1-1/4 cups sifted flour
• 2 T sugar
• 2 eggs
• 2 T melted shortening or oil
• 1 T baking powder
• 1/2 tsp salt
• 1 cup milk
• 2 T vanilla essence
• three fingers Señorita bananas, peeled and mashed to a pulp

Kitchen Conjugations:

In a medium-sized bowl, beat egg, and add in milk and oil. Stir in flour, baking powder, sugar and salt. Beat until the dry ingredients have dissolves.

Stir in mashed bananas, oil and vanilla. Beat until the batter is free of lumps.

Heat a non-stick pan and pour about 1/4 cup of the batter. Flip-over when bubbles start appearing on the surface.

Top with butter, sprinkle with a little washed sugar and drizzle with evaporated milk. Top with banana slices if desired. Makes 8-10 medium pancakes.

Enjoy!