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.
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: