This is absolutely the easiest recipe ever. I used a recipe for regular pancakes. I chose to pass on the "Buttermilk Pancake" recipes because buttermilk is so expensive. After all, what will you do with the rest of the drink when you have made your pancakes? There might be a lot left. Moreover, I want to make pancakes when I want them and do not want to worry about whether or not I have all the ingredients. Naturally, I also like to be able to control the fat in my foods as well. So, I used a regular recipe that used regular milk and whole beat eggs. I like fast cooking adventures and don't have the patience for beating egg whites and folding them into the batter. Nevertheless, use the recipe you are happiest with when creating pancakes from the heart.

The biggest difference was when I used brown sugar instead of white. I put the requested 3 tablespoons and added a fourth because brown sugar is not as sweet as white sugar. I mashed two large bananas in a separate bowl and added a tablespoon of brown sugar for each banana. If I mash the bananas before I start fixing the other ingredients, the result is more juice just like when sugar is added to strawberries. I don't think it makes much of a difference either way. Anyway, I folded the bananas into the batter slowly as soon as I knew the skillet was hot enough to start cooking.

Leftovers go into freezer-safe plastic bags and get popped in the toaster on busy mornings. I find maple syrup was not as tasty on the banana pancakes because they are already pretty sweet and clash with dark syrup. Paul uses peanut butter while I dust mine with a good bit of cinnamon and with a touch of powdered sugar. We also let them defrost and ate them straight out of the fridge while we were in Sarasota.