Ingredients:

  • 2 large overripe bananas, approx. 225g
  • 1 large egg, room temperature
  • 3/4 cup whole milk, 180ml
  • 2 tbsp unsalted butter, melted and cooled
  • 1 tsp pure vanilla extract
  • 1 1/2 cups all-purpose flour, 190g
  • 2 tbsp light brown sugar, packed
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1/2 tsp ground cinnamon

Instructions:

  1. Mash the bananas. Use a fork to smash the 225g of bananas in a large bowl until they reach a slurry consistency with only tiny lumps.
  2. Whisk the wet. Add the egg, 180ml milk, cooled melted butter, and vanilla to the banana mash. Note: Whisk until the egg is fully integrated.
  3. Sift the dry. In a separate bowl, stir the 190g flour, brown sugar, baking powder, salt, and cinnamon.
  4. Combine the mixtures. Pour the wet ingredients into the dry. Note: Use a light hand here.
  5. Mix sparingly. Fold the ingredients together until just combined and no large streaks of flour remain.
  6. Rest the batter. Let the bowl sit for 5 minutes until small bubbles begin to form on the surface.
  7. Heat the pan. Set your griddle to medium low heat and lightly grease with butter or oil.
  8. Portion the batter. Drop 1/4 cup of batter onto the hot surface.
  9. Wait for bubbles. Cook for about 2-3 minutes until the edges look set and bubbles pop without filling back in.
  10. The final flip. Flip carefully and cook for another 1-2 minutes until the bottom is golden brown.