2 ripe medium bananas
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup low-fat (1%) milk
2 tablespoons margarine or butter, melted
1 large egg
maple syrup and sliced bananas for serving
1. In a small bowl, with fork or potato masher, mash 1 banana. Cut remaining banana into 1/2-inch dice and set aside.
2. In a large bowl, mix flour, sugar, baking powder, salt, and baking soda. Into mashed banana in bowl, with wire whisk or fork, beat milk, margarine or butter, and egg until blended. Add milk mixture to flour mixture and stir just until flour is moistened. (Do not overmix.) Fold in diced banana.
3. Heat griddle or skillet over medium heat until hot; brush lightly with vegetable oil. Drop batter by scant 1/3 cups onto hot griddle, making a few pancakes at a time. Cook 4 to 6 minutes, until tops are bubbly and edges look dry. With wide metal spatula, turn pancakes over and cook 4 to 6 minutes, until undersides are golden. Transfer pancakes to warm platter; keep warm.
4. Repeat with remaining butter, brushing griddle with more oil as necessary. Serve pancakes with maple syrup and sliced bananas.
Makes about eight 4-inch pancakes or 4 servings.
Preparation time: 15 minutes
Cooking time: 8 to 12 minutes per batch
Nutrition facts per 1 pancake: about 140 calories, 3 g protein, 23 carbohydrate, 4 g total fat (1 g saturated), 1 g fiber, 28 mg cholesterol, 320 mg sodium