The original recipe called for just 1 banana and 2 eggs…but I always have to doctor things up a bit!
- 2 large eggs
- 1 ripe banana
- pinch cinnamon
- 1/2 tsp baking powder
Combine all items in a blender, until smooth. Drop by ladles into your hot skillet — when the pancakes begin to bubble, flip them over.
For the pancake syrup — I was able to use a drip-less honey and syrup dispenser from Harold Import Company! I really hate the big old bottle of syrup on the table! Not only is it unattractive, it leaves a syrup trail and lets people accidentally use WAY too much. It can come out of the bottle really fast — and that isn’t exactly thrifty!
Just look at this clever design:
The clear glass base keeps those surfaces nice and tidy, as well as acting as a housing for the dispenser. You simply lift it out, use your thumb on the handle tab and drizzle sweetness onto your yummies, whether it is banana pancakes, french toast sticks or even waffles!
Miss Sarah used WAY less syrup than normal, in fact, we only filled it one time in the entire week! It’s the perfect size for little hands — I might try some of the pomegranate jelly (that didn’t set up) next week as syrup — but it will have to live in the fridge.
We Can’t wait!