Greg's Nearly World Famous GREAT Nanna Pancakes

Woo Hoo! I accomplished another thing on my list! Last night I cooked pancakes. OK, it’s not supper material, but I wanted to make sure I wasn’t rushed in the morning and to feel comfortable with making the food. I followed Greg’s recipe and they came out great! I’m tickled! For those who might be interested, here’s the recipe:

Greg’s Nearly World Famous GREAT Nanna Pancakes

NOTE: Do not try this recipe with an unripe banana. It must be ripe, at least have speckles on it.
NOTE: This entire recipe is made directly IN a measuring cup (with an exception to smashing a banana) I used this big 4 cup measuring cup, which gave plenty of room and easy to use.

Directions:

Thoroughly beat one egg in a "2 cup" or larger measuring cup.
Add to that egg some milk until it reaches the 1 cup line. Stir
Add 2 packets of sugar or Splenda (I like Splenda)
Add "Bisquick" to the egg/milk/sweetener mixture until you get the mix to your desired thickness. (you add quite a bit of Bisquick to almost make it pasty, the mixture ended up being 1 ½ cups after the flour was slowly added)
* Remember the thicker the batter, the thicker the pancake. Be SURE to smash out all the lumps of flour.

One a plate, smash about 2/3’s of the banana, if it is a smaller banana you can use the whole thing.
Add the banana to the mixture and mix well.

Preheat the large Teflon non-stick pan (wait about 1 min to heat). Keep the flame on med/high. Let it get HOT! After it gets good and hot take a stick of butter and unwrap the tip and cover the pan with a light coat of butter – make sure to get the entire pan.

Wait 10 seconds or so for the heat to get back. DON’T wait any longer because the butter will burn.

Pour your mixture on the pan to desired size (about 2/3rds of the pan, because batter will expand). If the pieces of pancake are in the middle, you can spread the wealth, but do this immediately after pouring.

Cook until the bubbles start to pop in the middle, about 2 ½ min. After about half of the bubbles have popped and craters are left (not filling in quickly with the batter from the pop), use a spatula and look for a golden tan color. Before turning, run the spatula under the pancake and then flip it.

BE CAREFUL! If there is too much liquid still in the middle this can get messy if you aren’t practiced in turning.

Once it is turned add a little more butter to the pancake surface.
Let it cook on the second side just for a minute and a half or so.

Peak underneath to be sure the pancake is a little brown or dark tan. If the pancake is really thick you might want to check the middle to see if its cooked (and if really thick, cook at a lower temp to cook all the way through).