Presented without comment, the Ultimate Firehouse Banana Pancakes.
Fuel
Dry Ingredients
2 C AP Flour
2 tsp. Baking Powder
2 tsp. Baking Sodo
2 tsp. Salt (Kosher)
1 tsp. Cinnamon
½ tsp. Nutmeg
Wet Ingredients
2 Bananas, specked with leopard spots or totally black, the darker the skin the better, almost to the point of soft when pushed (placed in a bowl covered in plastic wrap with one vent hole in the center, microwaved for 5 minutes at power level 5, place a paper towel under it for any run-off if it happens)
2 C Buttermilk
⅓ C Neutral Oil (vegetable oil is good + vegetable oil spray)
3 Tbsp. Sugar
2 Eggs
1 tsp. Vanilla
Tools
Various Bowls (large, medium, and small)
Griddle or cast iron pan
Small Saucepan
⅓ C Measuring Spoon
Small Fine Mesh Strainer
Whisk
Tactics
Place all the dry ingredients into a large bowl and whisk to combine. Make sure to create a dip in the middle.
Place bananas in the fine mesh strainer over a small bowl to drain for a few minutes. Place the drained liquid into the small saucepan over medium-low heat and cook until reduced to a lite syrup, 1-2 minutes. Place the banana syrup, bananas, buttermilk, oil, eggs, sugar, and vanilla in a medium bowl and whisk well to combine. Place the wet ingredients in the dry ingredients and mix until just combined. No more dry flour and lumps are good. Let sit for roughly 5 minutes while the griddle/cast iron pan to 375F. Place a tsp. oil in the middle of the griddle/pan and whip down with a paper towel until fully worked in. Using the ⅓ C measuring spoon greased with vegetable oil spray, place in the middle of the pan and cook until bubbles just break the surface, 1-2 minutes, and flip and cook another 1 minute. Place in a single layer on a plate or similar (half baking sheet) covered with a kitchen towel until ready to eat. Indulge.