This is a good recipe to make, especially when you have bananas lying at home getting over ripe. You don't need much sugar in this recipe as bananas are naturally sweet. They are an excellent addition to your child's lunch box as well.
Ingredients:
4 large bananas
2 tbsps sugar
1/2 tsp vanilla essence
about 1 cup of all purpose flour
1 tsp baking powder
1 egg
Milk (around 1/2 cup to 1 cup)
oil or butter for frying
Method:
Mash the bananas in a plate. Add them to a bowl along with the sugar, vanilla essence, baking powder, whole egg and the flour. Add the flour slowly, and mix well with a fork. Add the milk till you achieve the consistency of regular pancake batter. Start with 1/2 cup first and see how thick the batter gets. If you feel the batter is too thick, add in a few tablespoons of milk to make it thinner. The batter should not be watery like a crepe batter. It should be thick enough to scoop with a big spoon. If you feel it is too runny, add in some more flour till you get the desired result. The amount of milk required would vary depending on how ripe your bananas are..
Heat a little oil in a pan. These pancakes benefit from a little more oil than the regular pancakes you make, so add about 2 tbsps of oil for each batch you are frying. If you would like it to be more calorie full, you could substitute with some butter instead. :-)
Once the oil is warm, scoop out the batter with a ladle onto the pan. If the pancakes are mixing into each other on the pan, that means your batter is too runny. Make sure they are not too thick either, or it won't cook on the inside. If you aren't sure, make a test pancake first, and taste it to see if you are happy with the result.
Pancakes should be cooked on a medium heat. You should start to see the batter cook as it touches the pan. Don't be tempted to flip it until you see the edges set and small bubbles appear on top. Flipping it too early will result in your pancakes sticking to your spatula.
Fry in batches till they are golden brown. Drain on a paper towel. Will stay nicely in the fridge for a day or two.
 |
| Banana pancakes |
Ingredients:
4 large bananas
2 tbsps sugar
1/2 tsp vanilla essence
about 1 cup of all purpose flour
1 tsp baking powder
1 egg
Milk (around 1/2 cup to 1 cup)
oil or butter for frying
Method:
Mash the bananas in a plate. Add them to a bowl along with the sugar, vanilla essence, baking powder, whole egg and the flour. Add the flour slowly, and mix well with a fork. Add the milk till you achieve the consistency of regular pancake batter. Start with 1/2 cup first and see how thick the batter gets. If you feel the batter is too thick, add in a few tablespoons of milk to make it thinner. The batter should not be watery like a crepe batter. It should be thick enough to scoop with a big spoon. If you feel it is too runny, add in some more flour till you get the desired result. The amount of milk required would vary depending on how ripe your bananas are..
Heat a little oil in a pan. These pancakes benefit from a little more oil than the regular pancakes you make, so add about 2 tbsps of oil for each batch you are frying. If you would like it to be more calorie full, you could substitute with some butter instead. :-)
Once the oil is warm, scoop out the batter with a ladle onto the pan. If the pancakes are mixing into each other on the pan, that means your batter is too runny. Make sure they are not too thick either, or it won't cook on the inside. If you aren't sure, make a test pancake first, and taste it to see if you are happy with the result.
 |
| Banana pancakes |
Fry in batches till they are golden brown. Drain on a paper towel. Will stay nicely in the fridge for a day or two.
 |
| banana pancakes |
No comments:
Post a Comment