Serve with maple syrup from Vermont. Pancakes and maple syup are a match made in heaven.
- Sift flour, baking powder, and salt in a bowl. Mix in nutmeg, cinnamon, and sugar.
- Blend bananas until smooth. Add milk, eggs and vanilla extract to the bananas and blend again until well mixed.
- Pour the liquid into the flour. Mixr until and moistened, and then stir in the melted butter.
- Brush some melted butter on a skillet. Heat on medium until hot, about 2-3 minutes.
- Place 1 heaping tablespoon of pancake batter onto the griddle and let it spread. Cook for about 2 minutes, or until the surface is bubbly.
- Flip the pancake over and cook for 1/2 minutes on the other side; it should be light brow.
- Repeat with the rest of the batter.
- To serve, place two or three pancakes on a plate and drizzle with maple syrup.
Would you like banana strawberry pancakes? Fold 1 cup sliced strawberries into the pancake bater before cooking. More ideas? Fold in 1 cup of one of theese: Peeled and sliced apricots or peaches, kiwi, chopped raspeberries or blackberries, or whole blueberries. For a lighter cooking, substitute melted butter with same amount canola oil and spray the griddle with vegetable oil instead of brushing melted butter.