Pancakes are one of the easiest and quickest solutions to having a great breakfast. They are light, require little preparation and their resulting aroma can make any late riser wake up early to a magnificent breakfast spread. If you have left over, almost over-ripe bananas, and are looking to spice up your signature pancakes, giving them a nutritional boost, here are a few simple tips for the best banana pancakes. I find having the pancakes with a hot cup of ginger tea or cold milk most comforting and a better way to start my day.
These suggestions are not at all restrictive. You can go ahead and add a pinch of cinnamon in the mix, or sprinkle cinnamon on the hot pancakes before serving for maximum taste bud arousal. Go ahead, try out these tips and become a banana pancake fan-club member.
For about 6 pancakes you will need;
2 large eggs
11/2 cup sifted all-purpose wheat flour
� cup of fresh milk
A pinch of salt
1 level teaspoon baking powder
2 tablespoons vegetable oil
2 large ripe bananas, blended/mashed
� cup of warmed maple syrup to taste (optional)
– Wash hands thoroughly with soap and water. Dry them and begin work
– Sieve your baking flour into the mixing bowl. Sieving not only removes unwanted particles that sometimes escape into the flour during packaging, it also aerates the flour making it light.
– Add the baking powder to the sieved flour and mix.
– Beat the eggs in a separate bowl. Add the pinch of salt and beat till they whiten.
– Now peel bananas and blend or mash them up to a smooth pulp. Add in the fresh milk and the eggs, then continue blending to a smooth consistency.
Please note that if you choose to mash up the bananas in a bowl, you may need to add and mix the eggs and milk in small quantities to get the desired smooth consistency.
– Carefully pour the banana puree into the mixing bowl and begin mixing with the flour until the mixture is smooth and light. You can now add the vegetable oil into the mixture and continue mixing.
– Preheat the pan and lightly glisten it with a little cooking oil. You can now pour a small portion of the pancake batter onto the pan, on low heat and allow to brown on one side. Turn it over to cook on the other side and repeat this procedure for the rest of the batter till it is complete.
– Serve the hot banana pancakes on a flat plate, with a generous spread of warm maple syrup over them. You can also choose to have the maple syrup on a side dish for those who would find the sugar in the pancakes enough because bananas are already sugary.