BANANA CHAI PANCAKES

CHAI! How are you?

My son is obsessed with bananas. And then, other times, they end up sitting too long and blackening. That, or maybe I’ve bought too many in fear of running out. OR I buy extra subconsciously hoping to have over-ripened bananas to make yummy baked goods with—who’s to say? Either which way, these banana chai pancakes are awesome. They have a little spiciness from the chai and, well, a banana-i-ness from the bananas—SO GOOD!

If you have a whole bunch of blackened bananas, here are some of my other favorite recipes to use them on:

Jamaican Banana Fritters

Pumpkin Spice Banana Bread

Oatmeal Banana Cookies

Maple Glazed Banana Walnut Bread

Blueberry Banana Oatmeal

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BANANA CHAI PANCAKES

Yield: 8 Pancakes

Author: Michelle Williams

Prep time: 10 MinCook time: 15 MinInactive time: 10 MinTotal time: 35 Min

Ingredients

• All-Purpose Flour (1 1/2 cups)
• Baking Powder (3 1/2 teaspoons)
• White Sugar (1 tablespoon)
• Salt (1/2 teaspoon)
• Ground Cardamom (1 teaspoon)
• Ground Cinnamon (1 teaspoon)
• Ground Nutmeg (1/4 teaspoon)
• Ground Clove (1/4 teaspoon)
• 2% Milk (1 1/4 cups)
• Egg (1, beaten)
• Unsalted Butter (3 tablespoons, melted)
• Over-Ripened Bananas (2, loosely mashed where there are still some clumps)
• Vegetable Oil (for frying your pancakes)

KITCHEN ITEMS

• Large Mixing Bowl
• Sifter
• Whisk
• Large Rubber Spatula
• Large Frying Pan
• Large Serving Spoon OR Ladel
• Metal OR Silicone Spatula (whichever you prefer for flipping pancakes)
• Large Plate (to put your cooked pancakes on since you'll be cooking in batches)

Instructions

TO MAKE YOUR BATTER

1. Sift flour, baking powder, sugar, salt, cardamom, cinnamon, nutmeg, and clove into your mixing bowl. Use your whisk to mix it all together until you have an even mixture.
2. Use your hand to make a well in the center of your flour mixture.
3. Pour your egg, butter, milk, and mashed banana into the well. Use your rubber spatula to gently fold it all together. Don’t mix your batter more that necessary to evenly incorporate all of the ingredients. Over mixing will cause you to loose air from the batter making for less fluffy, more dense pancakes.
4. Let your batter sit for 10 minutes.

TO FRY YOUR PANCAKES

1. Lightly coat your frying pan with a thin layer of vegetable oil. Over medium heat, heat your oil. Once hot, you are set to start cooking.
2. Use your serving spoon to scoop a single scoop of batter into a circle in the middle of your pan. Let it fry until the underside is golden brown—about 2-3 minutes.
3. Use your spatula to flip your pancake and let the other side cook until golden brown—roughly 1-2 minutes.
4. Transfer your pancake to your plate.
5. Repeat this process until you have gone through all of your batter. FYI. You will likely need to add more oil to your frying pan at some point during the cooking process. When you do add it, let it heat again before adding in more batter.

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