Two-Ingredient Pancakes: I Tried ‘Em!

Banana on Pancake (Photo credit: Wikipedia)

I’ve been seeing it all over the internet: a recipe for two-ingredient pancakes.  They got some buzz and I wondered if they lived up to the hype.

We’ve always got bananas in the house, since Irish and I are both prone to leg cramps. He takes one to work every day and I usually put the overripe ones in the freezer for smoothies.

There was one ripe (but not overly so) banana in the bowl on top of the ones purchased yesterday, so I commandeered it to make these pancakes.

What you’ll need:

• 1 large banana
• 2 eggs

You can use whatever maturity of banana you like, from slightly green to overripe.  Mine was ripe and freckly, nice and sweet.

Break the banana into chunks in a bowl, then add the eggs and beat with a mixer until smooth.  At this point I added some Saigon cinnamon, but this is not totally necessary.  I just really love Saigon cinnamon.

Pour into nonstick skillet and cook on one side until the edges become dry and the bubbles in the middle start to pop, then flip over and cook until done.  Serve with whatever: butter, syrup, fruit, your choice.  I did butter and syrup.

These things are SO. GOOD.  They are light and fluffy like pancakes, and don’t taste a lot like banana.  I’ll definitely be making them again soon.

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