These make a great breakfast or after-school snack and are a great way to use up those bananas that have gotten a bit too ripe. Remember, if you have overripe bananas and don’t have time to bake, you can just pop them in the freezer, skins on or off. If you take the skins off, just freeze them in groups of three so you can easily pull out what you need for one batch of muffins.

No initial rise has happened to me before with this recipe, and I have found that it very often is the yeast. I also use a candy thermometer or a meat thermometer to be precise about the milk temp.

I like to make these pancakes small – maybe 2" in diameter; they’re more like a snacking cake than something you pile up on your plate and sit down to eat. You can eat them spread with maple butter, creamed honey or just butter. Even by themselves they’re delicious!