After my run Saturday morning, I was really in the mood for pancakes. But not normal diner pancakes, I don't really like those. (Not that there are decent diners in Virginia, or really any diners for that matter.) I like a slightly denser pancake with more flavor. So adapted these from the basic pancake recipe in How to Cook Everything.
They were really delicious, the banana made them lighter and the cardamom and cinnamon added just a touch of spice. Next time I might add a little bit more cardamom so that it has a more dominant flavor.
Adapted from How to Cook Everything, Mark Bittman
1 cup all-purpose flour
1/2 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1 tbs. sugar
1/4 tsp. cinnamon
1/4 tsp. cardamom
1 1/2 to 2 cups milk
1 1/2 cups mashed or pureed bananas (2-3, depending on size)
-Heat a large nonstick skillet over moderate heat.
-Mix together the flour, baking powder, salt, sugar, cinnamon and cardamom in a large bowl.
-In a food processor or with a potato masher, puree or mash the bananas.
-In a separate bowl, beat the eggs, then add the mashed bananas and 1 1/2 cups of milk.
-Add the wet ingredients to the dry ingredients and stir to combine. If the batter is too thick (it should be pourable) add the other 1/2 cup milk slowly.
-Use butter or nonstick cooking spray to grease your skillet and give it a minute to heat, then pour batter onto skillet. The pancakes are ready to flip when the sides look set and bubbles are rising from the center. Flip and cook the otherside until light brown.