banana pancakes

I'm up early and dreaming of breakfast, so leads go in that direction for a change, shall we? I'm a big fan of bananas. I always keep them around, eat one pretty much every morning. However, they tend to go brown pretty quickly (seems like even quicker in the city - why is that??) Once they reach their inevitable brownness, I love to sit them aside for the weekend and turn them into banana pancakes (...or muffins, or bread, but those are posts for another time.) Here's what you'll need:

• 1 cup all-purpose flour
• 1 tablespoon white sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 cup milk
• 2 tablespoons butter melted
• 2 ripe bananas, mashed

Combine the flour, white sugar, baking powder and salt in one bowl. In a separate bowl, mix together the egg, milk, melted butter and mashed bananas.

Stir flour mixture into banana mixture, leaving the batter slightly lumpy.

Heat a lightly oiled (I use more butter) pan over medium high heat. My mom taught me growing up that you know the pan is ready if you drop a single droplet of water onto the pan and it sizzles.

Pour the batter onto the pan, using a healthy spoonful for each (probably about 1/4 cup for each pancake.) Cook until pancakes are golden brown on both sides and serve.  This seems to make a wildly different number of actual pancakes every time I make it, but I'd say it turns out about a dozen or so.

I tend to like these topped with more fruit, as opposed to the traditional maple syrup. And like so many other meals I seem to gravitate to, these are awesome cold the next day. I really dig them as a snack.