This isn’t a new recipe, but a derivative of recipes I’ve shared before – take a look at the recipe for my banana pancakes and just make your pancakes without the bananas! Or, use your own go to recipe for pancakes (or even frozen pancakes) – whatever works for you!
The post is really about how I like to eat my ‘plain’ pancakes – with cookie butter!
I buy my cookie butter at Trader Joe’s, but I’ve recently seen that Walmart is selling cookie butter – I haven’t tried it though.
Continuing with the apple kick – we had apple pancakes for breakfast / brunch on Sunday. I can’t seem to get enough apples, these days! I’m already thinking of other things – and planning to buy more apples, this week.
The apple pancakes started pretty much the same as the banana pancakes that I’ve posted, before, but with some quick, and delicious, apple compote as part of the mixture and on top of the pancakes!
Batter 2 eggs 1 cup milk 3 tbsp melted butter 1 1/2 cup self rising flour 2 tbsp sugar 1 tsp cinnamon 3/4 cup cooked apple mixture
Apple Compote 4 small apples, chopped 1 tbsp butter 1 tsp sugar 1 tsp cinnamon
Prepare apple compote over medium – low heat, by combining ingredients and allowing to simmer, covered, 5-10 minutes
Prepare batter by mixing wet ingredients (eggs, milk and butter) – then add in the dry ingredients (flour, sugar and cinnamon), mixing well
Fold in the 3/4 cup of the apple compote
Cook on hot griddle (or pan) that has been lightly oiled – 1/4 cup of batter for each pancake
I’m not a huge pancake person, but my family loves them. We had some bananas that needed to be used, so I thought ‘banana pancakes’ (well, actually, I thought ‘banana pancakes or banana waffles?’ and decided on pancakes.).
Only a handful of ingredients are needed for these pancakes: a banana, 2 eggs, flour, sugar, milk, butter and cinnamon.
Prep started by whisking the eggs and adding in the other wet ingredients and mixing with everything but the flour and bananas.
I, then, mixed in the flour. After the mixture is well incorporated, I whisked in the bananas, making sure to not over mix.
I used a hot griddle and poured the pancake batter out in 1/4 cup portions. I flipped them, once the batter started to bubble and once the bottoms are golden brown, your pancakes are done.
** Note: the extra sugar from the bananas will result in a more golden pancake.
1 ripe banana, mashed
1 cup milk
3 tbsp melted butter
1 1/2 cup self rising flour
2 tbsp sugar
1/2 tbsp cinnamon
Oil for griddle
Mash banana in small bowl
In large bowl, whisk eggs
Add milk, butter cinnamon, sugar and cinnamon to bowl and mix well
Add in the bananas and mix well
On a hot griddle, pour 1/4 cup of batter for each pancake