I don't have ripe bananas. How do I quickly ripen them?

There are a couple ways to ripen bananas quickly. The fastest way is to microwave unpeeled bananas at 30 second intervals until softened. If you've got a little more time, roast the bananas in a 250 degree F oven. Place unpeeled bananas on a rimmed baking sheet. Roast for at least 30 minutes and up to 1 hour. The result will be softened fruit with a concentrated banana flavor.

What pan is best for making pancakes?

A cast iron griddle pan, an electric griddle, a cast iron skillet or a non-stick pan are best for making perfect pancakes.

How do you know when to flip pancakes?

Pancakes are ready to flip when the edges look cooked and set. Also, there should be bubbles that form on the surface that pop and leave open holes. Use a thin large spatula to flip the pancakes.

How do you keep pancakes warm while making the batches?

Your oven can keep pancakes warm and delicious. Place cooked pancakes on a large baking sheet in a 200 degree F oven while you're cooking the rest of the batter.

Can you make pancakes in advance and reheat them?

You can, but you won't get great results. Reheated pancakes are usually tough and rubbery. It's best to make the batter the night before, refrigerate it, and cook the pancakes in the next day.

Protein Pancakes with Bananas and Cottage Cheese

Name: Protein Pancakes with Bananas and Cottage Cheese
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 3 large ripe bananas, about 1 1/2 cups mashed; 1 cup all purpose flour; 1/3 cup cottage cheese; 2 large eggs, beaten; 2 tablespoons melted salted butter, plus extra for cooking; 2 tablespoons maple syrup; 2 teaspoons pure vanilla extract; 2 teaspoons baking powder; pinch of kosher salt; cut up fruit, butter and maple syrup for serving

Description

Give your breakfast a jumpstart with these easy to make and delicious Protein Pancakes with Bananas. The fluffy flapjacks pack an extra boost of protein from the addition of creamy cottage cheese and eggs. Ripe bananas and a smidgen of pure maple syrup add just the right touch of sweetness to this perfect breakfast.

Ingredients

Units Scale

3 large ripe bananas, about 1 1/2 cups mashed
1 cup all purpose flour
1/3 cup cottage cheese
2 large eggs, beaten
2 tablespoons melted salted butter, plus extra for cooking
2 tablespoons maple syrup
2 teaspoons pure vanilla extract
2 teaspoons baking powder
pinch of kosher salt
cut up fruit, butter and maple syrup for serving

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Instructions

Mash the bananas: In a large bowl, add peeled bananas and mash with a fork.
Make the batter: To the same bowl, add the all purpose flour, cottage cheese, beaten eggs, melted butter, maple syrup, vanilla extract, baking powder and a pinch of kosher salt. Gently combine the ingredients until just incorporated. There should still be some lumps in the batter. Cover the batter with plastic wrap and let rest for about 10 minutes.
Cook the pancakes: Heat a cast iron griddle or large sauté pan over medium low heat. Add a tablespoon of butter. When the butter has melted, work in batches. Add 1/3 cup of the batter to the griddle or pan. Cook until the edges are set and bubbles begin to appear in the center, about 2-3 minutes. Flip and continue cooking for for another 2-3 minutes. Transfer the pancakes to a platter. Continue cooking the remaining pancakes adding butter to the griddle or pan as needed.
Serve: Top warm pancakes with butter, maple syrup and fruit and serve.

Equipment

griddle

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Notes

Variations

Berries ~ Stir in some blueberries, raspberries, dried cranberries or cut up strawberries.

Chips ~ Toss in dark, semi-sweet, milk or white chocolate chips.

Protein ~ Mix in crumbled bacon or breakfast sausage or finely diced ham.

Toppings ~ Drizzle the pancakes with flavored syrup. Try blueberry or strawberry. Warm peanut butter or almond butter to spoon on top. Spread with a chocolate hazelnut spread such as Nutella. Add a dollop of Greek yogurt.

Nutritional information is an estimate and based on the ingredients and cooking methods used in this recipe.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: entrée
Method: cook on stove top
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 333
Sugar: 19 g
Sodium: 115 mg
Fat: 9.1 g
Saturated Fat: 4.7 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 55.8 g
Fiber: 3.6 g
Protein: 8.7 g
Cholesterol: 109 mg