Root Beer Pancakes

I made a half-batch of Root Beer Pancakes this weekend, with 1/4 cup of mashed banana as the egg substitute. The report is that the griddle needs to be hotter for these pancakes, to get the yummy crispy edges and to avoid a gooey center. Since my root beer was going flat, I added 1/4 teaspoon of baking powder. Cale had to have one as soon as he saw pancakes, and he had to do a lot of blowing. He definitely understands that hot foods need blowing!

1 cup root beer 1/4 cup puréed banana	mix together
2/3 cup all-purpose flour 1/3 cup white wheat flour 1/4 tsp baking powder if the root beer is flat	sift into wet stuff, then stir together without overbeating

This makes a thin batter that needs to be on a hotter griddle than most pancakes. Then it makes somewhat thin pancakes with tasty crispy edges and soft middle. The root beer flavor came through (as did the baking powder, barely), so I need to adjust it for perfection ... like maybe using regular beer that isn't flat so I can skip the baking powder.