Quick and easy to make, fluffy and tasty pancakes are a favorite weekend brunch item. They are also great as a light snack, and if you celebrate Hanukah this week, they are a wonderful addition to the traditional Latkes or fried doughnuts. The version I have here has a pronounced banana flavor, with a touch of acidity from the cherries. Try them and enjoy.
* Using more mashed bananas than flour makes the pancakes moist and less heavy. The batter may look too dense when mixing, but don’t be tempted to add milk to it, as you’ll end up with a batter that doesn’t hold its shape when frying.
* As the bananas are quite sweet, and the pancakes are served with maple syrup, I prefer to add just a hint of sugar to the batter. However, if you prefer sweeter pancakes, add more to taste.
* Frozen thawed cherries can be used instead of fresh ones, but pat them dry with paper towels before adding to the batter, so they will not be too watery or change the color of the batter. Fresh berries, especially blueberries, can also be used instead.
Makes: 8 large
Prep time: 10 minutes
Cooking time: 10 minutes
¾ cup mashed ripe banana (from 2-3 medium)
1 L egg
½ tsp vanilla
1 tsp sugar (or to taste, see notes)
1/3 cup thick yogurt
½ cup flour
1 tsp baking powder
½ cup chopped cherries
Oil or clarified butter for frying
Maple syrup for serving
1. In a medium bowl, mix the mashed banana, eggs, vanilla and sugar. Add the yogurt, flour, baking powder and salt and mix well. Add the cherries and mix.
2. Pour 2 Tbs oil or clarified butter to a medium frying pan and place over medium-high heat. Lower the heat to medium and add ¼ cup of the batter for each pancake. Fry until bubbles appear on top and flip to fry the other side until golden. Serve immediately, with maple syrup on the side.