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Banana Pancakes

By Edited Mar 19, 2016 0 0

A big serving of Banana pancakes for breakfast are easy to cook and is a great meal to begin your morning while providing your body with the required energy to power yourself through until lunch.

 

Ingredients:

- Butter for frying

- 2 large sized bananas

- 3 tablespoons sugar, preferably brown

- 1 1/2 cups self-raising flour

- 3/4 cup coconut milk

- 3/4 cup skim milk

- 2 lightly beaten eggs

 

Cooking Procedure:

Start by making the pancake batter, pour all the self-raising flour into a large mixing bowl and make a well in the middle.

Mix the coconut milk together with the skim milk, eggs and sugar in a separate mixing bowl.

Gradually combine the milk and egg blend into the well you created in the flour, whisking all the time, until the batter is smooth and well mixed, you should not be able to see any lumps If you can see lumps in the pancake mixture, keep whisking. Note that the method of whisking should be bringing air into the mixture. You should also be able to see some air bubbles..

Mash the banana with the back of a fork and add to the pancake batter and once again thoroughly stir well until all lumps are removed.

Smear a heavy based teflon coated frying pan with a dob of butter and heat over medium to low heat. Take care with using too much butter as this will result in an overly buttery pancake.

Pour an amount of the pancake batter into the heated pan, leaving some room for the pancake to spread. Pour in more batter if you want larger pancakes, don't make the pancakes too large though as they are harder to flip.

Cook for approximately two to three minutes or until bubbles appear and then start popping around the edges the pancake.

Using a large and wide spatula flip the pancake gently and cook for a further 30 to 60 seconds or until the pancake has finished rising.

Remove the pancake from the pan and place onto to a heat proof tray and cover loosely with kitchen foil. Place in preheated, very low heat oven to keep warm, until all the pancakes are cooked. Repeat, with the remaining batter, keep applying butter with every pancake.

This banana pancake recipe is easy to cook but it can also be very tasty when the below toppings are added. Use you imagination and you can probably invent a few more tasty toppings.

 

Pancake toppings and serving suggestions:

  1. Mixed berries such as raspberries, blueberries and strawberries and cream or ice cream.

  2. Ice cream and maple syrup or golden syrup.

  3. Sprinkle sugar on top of pancake followed by a drizzle of lemon juice.

  4. Slice another banana and drizzle with maple syrup.

 

Variation:

I often alter this recipe but adding macadamia nuts to the mix, this gives a very slight crunchy texture and compliments the banana really well. Start by thinly slicing the macadamia nuts then using a large kitchen knife crush the sliced nuts into as small pieces as you possible can. The nuts are added by sprinkling over the top of the cooking pancake just prior to flipping.

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