My banana pancakes

Take some flour and sift it with a little baking powder and a dash of salt and half as much sugar as flour. For 6 pancakes I used about 1/2 heaping cup flour, 1 teaspoon baking powder, and about 1/3 cup sugar. Add 1 or 2 eggs, a glug of oil (pour the oil and you should hear it go “glug” which usually means about 1/4 of a cup), a few drops of vanilla, and just enough milk to make a very stiff batter. Very stiff. Then add heavy cream until it is just about the fluidity you want, kind of like the best homemade milkshake when it has melted just enough to use a straw. Then add mashed, very very ripe banana. I love that banana flavor so I use 2 bananas. Stir it so it is all mixed in. Do not overmix because you don’t want to make bread, you want fluffy pancakes. The batter will be lumpy. OR if you want picture-perfect cakes, use a blender and mix everything together. Cook on a hot griddle or in a hot skillet in a little bacon fat or oil, not cooking spray. Don’t make them too large or they will be hard to flip. Don’t have the temperature too high because you want the edges to be crispy but you don’t want to burn the pancake. Enjoy with warmed syrup (I use brown rice and maple in equal amounts) and butter. I don’t put sliced bananas on top but you can. Whipped cream is an abomination with this – this is breakfast, not dessert.