I think cooking pancakes was one of the first kitchen lessons mom taught us. We had an ancient round cast iron griddle that we heated on top of the stove. It had a loose wooden handle so you always had to be careful with it. I think it was warped a bit as well, either that or our electric burners were not straight which is more likely the case.
We would coat the griddle with a little vegetable oil, pour on the batter and listen to it sizzle. Then, just at the precise moment when lots of bubbles appeared in the batter, we would carefully flip them.
Most of the time we were successful. Sometimes dad had to eat a mis-flipped pancake but he didn’t seem to mind.
For some reason, this early cooking lesson came back to me as I watched the bubbles appear to time my flips.
Today, I still use an old griddle, but this one is electric and is leftover from The Hubs’ bachelor days. (I was really bummed during the holidays because I plugged it in and whipped up a batch of pancakes for the visiting relatives, only to find a cold, dead appliance. Luckily, I didn’t throw it out immediately because we discovered a few weeks later that it was the electrical outlet and not the griddle).
Banana Pancakes with Coconut Oil
1/4 c. plus 2 T. melted coconut oil, divided
1 1/2 c. unsweetened vanilla almond milk
1 1/4 c. flour
1 t. baking powder
1 t. baking soda
1/2 t. cinnamon
1/2 t. pure vanilla extract
1 T. honey
1 very ripe banana
Dump all 1/4 c. coconut oil (saving the extra 2 T. for cooking) and all other ingredients in a blender and process until smooth, scraping down sides of blender as needed.
Heat griddle and coat with coconut oil. (Depending on the size of the griddle you might only use 1 t. at a time, adding more between each batch.)
Top with pure maple syrup and enjoy.
The batch made sixteen three to four inch pancakes.
(This banana pancake batter is pretty thin so you will see bubbles forming. On Valentine’s Day, I made Applesauce Pancakes which had a much thicker batter which worked well for my pancake molds. I would be afraid this thin batter would run everywhere if you tried to pour them into molds.)