Banana pancakes
Description
The recipe won't take much time. I traditionally make banana pancakes on weekends. I must say, the dish turns out absolutely amazing. Usually, I make pancakes using two bananas—the batter is just enough for 8–10 pancakes, perfect for a hearty breakfast for two children. You can use any number of bananas and proportionally adjust the amount of other ingredients. If you're watching your figure, you can skip the sugar—the pancakes will still be delicious. One more important tip—use ripe bananas, I'd even say overripe ones. They mash easily into a smooth puree, resulting in a more uniform batter, exactly as needed. So, here's the recipe. The baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
1. Prepare all the necessary ingredients.
- 2
Step 2
2. Break one egg and lightly beat it with a fork, then add milk and sugar. Mix well.
- 3
Step 3
3. Mix the baking powder with the flour and add it to the prepared milk-egg mixture, stirring well to avoid lumps.
- 4
Step 4
4. Break the bananas into small pieces and add them to the batter.
- 5
Step 5
5. Using a blender, blend the banana batter until smooth.
- 6
Step 6
6. Pour a quarter of the oil into a frying pan and heat it well. Use a spoon to drop small amounts of batter onto the pan, keeping them spaced apart so the pancakes don't stick together. Fry the pancakes for several minutes on each side over medium heat. Keep in mind that banana pancakes cook very quickly, so don't wander far from the stove.
- 7
Step 7
7. Banana pancakes are ready.
- 8
Step 8
8. Serve them decorated with banana slices, strawberries, and drizzled with syrup. Banana pancakes are best accompanied by hot fruit tea or coffee.