Elvis Pancakes (Peanut Butter Banana Pancakes)

I’m not afraid to admit it. I love Neil Diamond. I sup­pose it’s because my mom did. I remem­ber count­less fam­ily road trips dri­ven to the tune of “I Am I Said” and Saturday after­noons spent clean­ing the house rockin’ along to “Brother Love’s Traveling Salvation Show.” Many of my best child­hood mem­o­ries have one of his songs play­ing in the back­ground. It’s funny how some artists that your par­ents lis­tened to trans­fer over to you. For Megan, it’s Elvis — her dad loved him. One year we got Meg’s mom and dad a bot­tle of Elvis wine for their anniver­sary. To this day I doubt it has been con­sumed for fear mess­ing up the bot­tle by open­ing it. Elvis had a fas­ci­na­tion with fried peanut but­ter & banana sand­wiches. This morn­ing we did our best to make the pan­cake ver­sion and it worked out deli­ciously. Keep read­ing for the recipe and more pictures.

Elvis Pancakes

1 cup all pur­pose flour
1 tbsp. sugar
1 tbsp. brown sugar
2 tsp. bak­ing pow­der
1/4 tsp. salt
1/4 tsp. nut­meg
1 egg, beaten
3/4 cup + 2 tsp. milk
1 tbsp. cook­ing oil
1/4 cup + 2 tbsp. creamy peanut but­ter
1 ripe banana, sliced thin

In a medium mix­ing bowl, mix all dry ingredients.

In a sep­a­rate bowl, mix egg milk and oil until well com­bined and then pour into dry ingre­di­ents and add peanut but­ter. Stir until all dry ingre­di­ents are mixed in. Add banana and mash with a fork until it is well combined.

Scoop bat­ter in 1/4 cup serv­ings onto a but­tered, pre­heated grid­dle, and cook until done (2 – 3 min­utes per side).

Top with a few banana slices and maple syrup.

In the process of mak­ing these, I learned some­thing. you can’t just add the sliced bananas on top of the cook­ing bat­ter like I’ve been able to in the past with nor­mal pan­cake bat­ter. The bat­ter never prop­erly stuck to the bananas so instead of incor­po­rat­ing into the pan­cake, the bananas stuck to the grid­dle. So, as pretty as it pho­tographed, do not do this: