Ingredients

1 cup all purpose flour

1 cup whole wheat flour

4 teaspoons baking powder

2 large eggs

3 to 5 bananas, very ripe, peeled and smashed into a chunky puree

2 cups cold milk

Combine the flour and baking powder in a bowl,  In another bowl, thoroughly mix the eggs, bananas, and milk.  Mix the wet ingredients with the dry, but only until the dry is absorbed.  There should still be a few small chunks in the batter.

Heat up your favorite griddle over medium heat and grease with either butter or bacon grease.  My cast-iron griddle works the best because it’s essentially non-stick and holds a good even heat over its cooking surface, but whatever works for you.  Spoon enough batter onto the griddle to make a circle approximately six inches across.  Allow to cook until the top is full of bubbles and the batter firms up a bit, which for me is between two and three minutes.  The cooked side should be golden brown.  Flip and cook the other side until it is also nicely browned.  Repeat process to use up all batter, as it does not keep well.

I prefer these pancakes just as they are, but the kids like them with butter and syrup.  I’ve also seen people put peanut butter or Nutella on them, but that gets very rich very fast.  These go well with sliced fruit and your favorite breakfast beverage.