Banana Pancakes
Banana Pancakes — a pancake recipe, 8 ingredients.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 40 grams unsalted butter
- 3 medium-size ripe bananas
- 3 standard eggs
- 375 ml whole milk
- 300 grams self-raising flour (or 300 grams all-purpose flour + 1 tablespoon baking powder)
- 1 tsp ground cinnamon
- 1 pinch salt
- 3 tbsp soft brown sugar
Make it lactose-friendly
- 40 grams unsalted butter → plant butter, ghee (mostly lactose-free), or olive oil
- 375 ml whole milk → lactose-free milk, oat milk, or almond milk
Steps
- Melt the butter in a medium-size heat-safe mixing bowl.
- Add the bananas, and mash the bananas and butter together with a potato masher.
- Add the eggs and continue to mash until smooth.
- Gradually stir in the milk with a wooden spoon.
- In a separate large bowl, whisk together the dry ingredients.
- Slowly mix the wet ingredients into the dry to get a batter.
- Heat a nonstick skillet over medium heat.
- For each round of frying, grease the pan with a little extra butter. Pour about ⅓ cup of batter onto the pan for each pancake, making sure they don't run into each other.
- Cook the pancakes on on medium-low heat for about 3 minutes on each side until the side is lightly browned. You can tell if it's time to turn the pancake if you can see bubbles on the other side.
- Flip the pancakes using a spatula, and cook through on the other side.
- Remove the pancakes from the pan, and repeat the cooking process with the remaining batter.
Source
Wikibooks Cookbook — adapted under CC BY-SA 3.0