JACK JOHNSON BANANA PANCAKES RECIPES

Steps:

• Make the pancakes following bisquick recipe.
• Cut the banana in half the short way, then long-ways, then cut those pieces in half the short way again.
• Lay bananas on top of stack of 2-3 pancakes.
• Put 2 scoops of ice cream on top of each stack of pancakes.
• Top with Reddi-whip to taste.
• Garnish with 1 strawberry per stack of pancakes.

Steps:

• Preheat a pan or pancake griddle over medium heat. Lightly spray with cooking oil - take care not to "over grease" the pan. Mash the bananas in a bowl.
• In a small bowl, whisk together the flour, baking powder, sugar and salt. Stir in the vegetable oil until a crumbly dough forms. Add the egg and slowly pour in the milk while stirring. The batter should be thick and smooth. Stir in the mashed bananas.
• Test out a teaspoon of the batter in the preheated pan. If it cooks too quickly or burns, reduce the heat. When the pan is properly heated, spoon 2 tablespoons of the batter into the pan in a circular motion. Cook for 2-3 minutes per side, until the pancake is golden brown on both sides. Work in batches for 3-5 pancakes, letting the pan reheat between sets.
• If using, whip the heavy cream for 5-10 minutes until smooth and it holds its shape on a spoon. Prior to serving, to keep the pancakes warm, preheat the oven to 160 F and use a ceramic plate or aluminum baking sheet to hold the pancakes until ready to serve. Serve the pancakes with creamy peanut butter and a side of local honey, plus some fresh bananas for topping as well! Enjoy!