BANANA WHIPPED CREAM:
1 cup heavy whipping cream
1 tsp granulated sugar
½ tsp vanilla
Yellow food coloring (optional)
1 banana, ripe but not discolored
If possible, refrigerate the empty bowl for an hour or more before making the whipped cream. The cream sets up better in a cold bowl. Put cream, sugar, vanilla, and if using, a few dashes of food coloring into the cold bowl. With the whisk attachment on a mixer, whisk on low speed. Gradually increase speed until you reach the maximum. Be careful not to let the cream spill over. Continue to whisk until whipped cream reaches the desired consistency. Mash the banana in a separate bowl, then add to the whipped cream. Whisk until thoroughly incorporated.
PANCAKES:
1 cup all-purpose flour
1 tbsp baking powder
1 tbsp granulated sugar
1 tsp salt
¾ cup milk
1 egg
2 tbsp melted butter, plus butter for the pan
Sift together the dry ingredients. Whisk together the milk, egg, and melted butter. Add to the dry ingredients and stir gently just until combined. The batter should be lumpy.
Heat a griddle over medium heat. Add a thin slice of butter to the pan. When melted, spread it out with the spatula. Pour ¼ cup of batter at a time to make four-inch pancakes. When you start to see bubbles form around the edges, check carefully to see if the pancake is ready to flip. Keep warm until ready to serve.