Breakfast: Fluffy Banana Pancakes

Difficulty: Easy

Prep Time: 5 min

Cook Time: 10-15 min

Serves (2)

As a kid, Saturday morning breakfasts were a tradition second only to going to church. These pancakes slow the clock, and help bring back a feeling of home. Put away the box mixes and flabby flapjacks, and take a few minutes to make a memorable breakfast. Your day will thank you--and so will your family.

Ingredients: 1 egg, 1 banana, 3/4 cup flour, 2/3 cup milk, 4 tbsp oil or melted butter, 1 tbsp baking powder, 1 tbsp sugar, 1/2 tsp vanilla extract, 1/2 tsp salt

Heat buttered skillet or fry pan over low to medium heat. A lower temperature helps ensure even cooking and gives the pancakes a smooth golden color.

While pan is heating, mash peeled banana in medium mixing bowl. Add remaining ingredients to bowl and stir until all ingredients are mixed. Do not over beat the batter.

Pour batter onto preheated pan about 1/2 cup at a time--depending on how large you'd like your pancakes. Since this is a fluffy recipe with a fair amount of baking powder, as soon as the batter is in the pan, I give the pan a quick circular shake (almost as if swirling crepes) to evenly spread the batter. Otherwise, you run the risk of having mounded pancakes--the batter rising in the center but having thinner edges. Once edges begin to brown and bubbles form in the center of the pancake, turn over. Cook for an additional 1-2 minutes.

Remove from pan and top with your favorite syrup!