Banana Saffron Pancakes
Published: October 13 2019
Difficulty: Easy - Yield: 6-8 servings - Time: 25 minutes
This is how we Sunday: the fluffiest Banana-Saffron Pancakes made with all ingredients found at Whole Foods- even our Afghan Saffron!
- 1/2 teaspoon baking soda
- 1 tablespoon baking powder
- 2 1/2 cups flour
- 1 ripe large banana (or 2 small ripe bananas)
- 2 eggs
- 2 cups milk
- 1/2 lemon
- Large pinch of Rumi saffron
- Small pat of butter
In a large bowl, mix together baking powder, baking soda, and flour. Once mixed, form a well in the center of the flour mixture.
In a small bowl, mash banana with fork. Add eggs and mix together.
In another small bowl, mix together juice of lemon, saffron, and milk. Let sit for 5 minutes.
Pour milk mixture and banana mixture into flour well and mix until smooth. A whisk might help, but a fork will do.
Add butter to griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
Brown on both sides and serve hot with your choice or syrup or jam (we used raspberry jam and chopped almonds!)