BANANA CINNAMON PANCAKES

AND NOW SOMETHING ELSE...

BANANA CINNAMON PANCAKES:

Another aspect of the site is the Art of Remembering recipes. It just so happens to be that I love Banana Cinnamon Pancakes just as much as art and I would love to share this passion with you. Food is just as much linked to memory, as art is: I grew up eating pancakes on the weekend with my family, and banana pancakes were my favorite. We always used the "just add water" box mixes, but they were delicious, and it was always such a special time to spend with each other. I didn't realize until I was older how easy it was to make pancakes from scratch. As far as I'm concerned, everyone should have a go-to pancake recipe that can be whipped up in a few minutes and brings back all those great memories.

The best kind of pancakes are thick and fluffy, but moist and flavorful, with a golden brown color and a buttery texture. These pancakes are just that, and here's my secret: sour cream. Sour cream works in these banana cinnamon pancakes similar to buttermilk -- it reacts to the baking soda in the batter to create a fluffy texture. But sour cream also adds a richer flavor, making these banana cinnamon pancakes superb.

THE INGREDIENTS:

Pancakes from scratch are an easy introduction to cooking from scratch in general. In general it's a technique that's easy to follow, and most of us have seen pancakes made once or twice, even if from a box mix. But these fluffy banana cinnamon pancakes are so easy and decadent, you'll never use a box mix again. They're made with ingredients we often have on hand:

• Flour - provides the structure of our pancakes.
• Cinnamon - a great flavor to complement the bananas and pecans.
• Salt - to enhance the flavors.
• Milk - I prefer whole milk, but you can substitute low-fat milk or the non-dairy milk of your preference. I haven't tried these pancakes with non-dairy milk, so I am curious to know if it would work.
• Sour Cream - the secret weapon to moist and flavorful pancakes. Plus, it interacts with the baking soda to help keep these banana pancakes light and fluffy.
• Egg - helps to bind our pancakes together and adds fluffiness.
• Vegetable Oil - perfect for that moist texture.
• Vanilla Extract - I'm shocked to see how many pancake recipes omit vanilla. Well for this one, it's absolutely essential. Vanilla complements the banana and pecan flavors so well.
• Mashed Overripe Banana - I grew up slicing bananas onto the batter after it was in the pan, but folding in mashed bananas gives you a more even banana flavor.
• Toasted Pecans - that perfect buttery crunch. I love the way the pecans balance out the texture of the pancakes.

HOW TO:

1. First, you'll heat your pan and grease it with a little cooking spray or butter.
2. Then, whisk together your dry ingredients: flour, baking powder, baking soda, cinnamon, and salt.
3. Add in your wet ingredients: egg, milk, sour cream, vanilla, and vegetable oil, and whisk it all again until it's just combined.
4. Fold in your mashed banana and toasted pecans and you're ready to make pancakes.
5. You're just going to pour ¼ cup at a time onto your hot griddle and let them cook for about 3 minutes, until the edges of the pancake look dry and the center is bubbly. Flip and cook on the other side for another 3 minutes.
6. Keep going and you should end up with eight fluffy, moist and decadent banana cinnamon pancakes.