|Recipe : Entry # 1485|
|Martha Joy Troyer|
|Melt-In-You-Mouth Banana Pancakes|
|Southern Pines EC|
|1½ cups uncooked quick oatmeal
¾ cup powdered milk
1½ cups water (or use 1½ cups milk instead of the powdered milk and water)
1 cup self-rising flour
2 tablespoons sugar
½ cup vegetable oil
2 very ripe bananas
|Mix oatmeal and powdered milk. Add water and stir. Stir in dry ingredients. Stir in eggs and oil. Mash bananas on a plate with a fork and add to the pancake batter. Pour ¼ cup batter per pancake into an oiled skillet on medium heat. Cook until browned on both sides.
Cook’s note: I developed this recipe when I needed to use up an over-ripe banana. My husband said they about “melt in your mouth.” We have them almost every Saturday morning along with Conecuh Hickory Smoked sausage and fruit. For just the two of us, I use ½ cup oatmeal, ¼ cup powdered milk, ½ cup water, 1⁄3 cup self-rising flour, 2 teaspoons sugar, 2 tablespoons oil, 1 egg, and one very ripe banana. (Now I purposely let a banana get extra-ripe just for our Saturday breakfast. Once it gets to the desired ripeness, I throw it in the fridge until Saturday. It might look kind of brown on the outside, but the banana flavor just gets better.) To make it gluten and dairy free, substitute a non-dairy milk and your favorite gluten-free pancake mix for the self-rising flour.