Banana Pancakes

In a medium bowl, whisk together the flour, wheat bran or germ, baking powder, cinnamon, and salt.

In a large bowl, use a fork to mash two of the bananas with the sugar until you have a mostly smooth pulp. (You should have about 1 cup.) Add the egg yolks and whisk vigorously to combine. Then whisk in the milk and melted butter.

Pour the dry ingredients (from step 1) into the wet ingredients, whisking to combine. Whisk until the mixture is fairly smooth; some small lumps are OK. Add the egg whites and whisk until fully combined.

Slice the remaining banana into 1/8"-thick pieces and set it aside. Heat the oven to the lowest setting (ideally 200°F) and set a wire rack on a baking sheet.

Heat a large nonstick skillet over medium-high heat or preheat an electric griddle to 350°F, until the surface is hot enough for a droplet of water to skitter across it. Lightly grease the pan with vegetable oil.

Spoon the batter, a scant-1/4 cup at a time, onto the hot surface; a scant 4-Tablespoon Scoop works well here. Immediately lower the heat to medium-low (275°F on an electric griddle). If you notice your batter is thick, add milk 1 teaspoon at a time until the batter readily spreads into a round shape when added to the skillet.

Cook the pancakes for about 1 minute, until just starting to set, then place 2 to 3 banana slices on top. Continue to cook on the first side until bubbles form on the tops and the bottoms are brown, about 2 more minutes. Flip and cook until the bottoms are brown, about 3 minutes longer. Transfer the cooked banana pancakes to the wire rack and place them in the warm oven until ready to serve. Wipe the skillet clean to remove any caramelized sugars from the banana slices, if necessary, to prevent the next batch of pancakes from sticking.

Repeat with the remaining batter, adding more oil as necessary and adjusting the heat so that the pancakes brown slowly enough to cook through.

Serve pancakes immediately with desired toppings: maple syrup, softened butter, and chopped walnuts are all good choices.

Leftover banana pancakes can be frozen the same day they're made and reheated in a 250°F oven until warm throughout.