Best ever banana pancakes

    (1)

    A great breakfast or brunch recipe for using up ripe bananas that kids of all ages enjoy. The recipe is in millilitres for ease - don't use 200g of flour otherwise the pancakes will be too dense and claggy. Investing in a Scandinavian-type cast iron pancake pan with the individual indentations is a good idea.

    LorraineMargaret

    Uusimaa, Finland
    2 people made this

    Ingredients
    Serves: 4 

    • 250ml milk
    • 1 tablespoon cider vinegar
    • 1 egg
    • 50g butter, melted and slightly cooled
    • 200ml plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 tablespoon sugar
    • 1 teaspoon vanilla sugar (optional)
    • 1 good dash salt
    • 1 banana, chopped

    Method
    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Put a frying pan (or cast iron pancake pan) on a low-to-medium heat.
    2. Working quickly while the pan heats up, pour the milk into a large jug. Add the cider vinegar. Whisk in the egg, then the melted butter. Add the dry ingredients, whisk till the batter is smooth. Finally, gently stir in the chopped banana.
    3. Turn the heat up to medium-high. Using a large serving spoon, spoon dollops onto the hot pan. When bubbles rise to the surface and the edges look firmish, flip the pancakes over to cook the other side.
    4. Pile onto a warm plate. Repeat. Enjoy!

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