Banana Pancakes

Name: Banana Pancakes - Lidia D.
Ingredients: 2 eggs; 1 tablespoon sugar; 1 cup milk; 2 tablespoons melted butter; 2 ripe bananas; 1 drop of vanilla essence (optional); 1 cup flour; 1 teaspoon baking powder; optional: fruits; syrup or any topping of choice.

Children - Banana Pancakes by Lidia D. - Recipia

When I have bananas that have ripened too much and no one wants to touch them, I usually use them for pancakes. It seems to me the most convenient way not to throw away the fruit, especially when they need to be used quickly. If the kids also lose their appetite for bananas, this recipe really solves the situation. On a rushed morning or when you want something sweet quickly, banana pancakes are great for breakfast or even as a snack. Quick Info Total time: about 30 minutes Preparation time: 10-15 minutes Cooking time: 15 minutes Servings: 8-10 pancakes, depending on size Difficulty: easy Recipe type: quick dessert, breakfast Ingredients 2 eggs 1 tablespoon sugar 2 very ripe bananas 2 tablespoons melted butter 1 cup milk 1 drop vanilla extract (optional) 1 cup flour 1 teaspoon baking powder Optional: dried fruits, syrup, caramel, or any preferred topping Preparation method 1. Break the eggs into a large bowl. Add the sugar over them. 2. The bananas, after peeling, are well mashed with a fork directly over the eggs and sugar. It doesn’t need to be a very fine puree; small pieces feel nice in the batter. 3. Pour in the melted butter and milk. You can also add a splash of vanilla extract if you have it. 4. Mix everything with a mixer or a whisk until the liquids are evenly combined. 5. Add the flour, sifted together with the baking powder, over the wet ingredients. Mix gently to avoid lumps. The batter should be thick but fluid, similar to regular pancake batter. If it seems too thick, add a little more milk; if it’s too runny, add a bit more flour. 6. Heat a non-stick pan over medium heat. You don’t need much oil or butter if the pan is good. 7. Place a large spoonful of batter for each pancake. Don’t spread them out; let them keep their round and fairly thick shape. 8. Cook for 2-3 minutes on the first side until bubbles appear on the surface and the edges start to dry. Flip them with a spatula and let them cook for another 1-2 minutes on the other side. 9. Continue until you finish all the batter. 10. Serve warm, plain, or with toppings of your choice. I topped them with caramel and dried fruits (cranberries and currants). Why I make this recipe often I use this recipe mainly when I have overripe bananas to avoid throwing them away. It’s quick to prepare and doesn’t require special ingredients. It’s suitable for breakfast, as well as a dessert or afternoon snack. The batter comes out fluffy, and the bananas add sweetness without needing much sugar. Tips and variations Tips Very ripe bananas are the best; they have the most intense flavor and naturally sweeten the batter. If you want thicker pancakes, don’t let the batter spread too much in the pan. Don’t overmix after adding the flour to keep them fluffy. Let the pan heat well before the first batch of pancakes. Substitutions Milk can be cow’s or plant-based, depending on what you have at home. Butter can be replaced with oil if you don’t have butter or want a dairy-free option. You can use brown sugar or none at all if the bananas are very sweet. Variations You can add chocolate chips or chopped nuts to the batter just before cooking. For extra flavor, you can add cinnamon or a bit of grated lemon zest. Fresh fruits can also be added on top when serving. Serving ideas They can be eaten plain or with maple syrup, honey, caramel, jam, or spreadable chocolate. Dried fruits (cranberries, currants) add extra texture. Pancakes also go well with yogurt or whipped cream. Frequently asked questions 1. Can pancakes be made without baking powder? They won’t be as fluffy. You can try, but the texture will be denser, like European crepes. 2. How long can I keep pancakes made with bananas? Ideally, you should eat them the same day. If they remain, they can be kept in the fridge for 1-2 days, covered. 3. Can they be frozen? I don’t recommend it; the texture suffers when thawed, but technically it is possible. Let them sit at room temperature and then they can be warmed briefly. 4. Can I use another type of flour? You can try whole wheat flour or a mix, but the texture will be heavier and you might need a bit more liquid. Nutritional values Approximately, for a serving of 2 pancakes: Calories: 160-200 kcal Proteins: 5 g Carbohydrates: 25-30 g Fats: 5-7 g Values may vary depending on the size of the bananas, the type of milk used, and the toppings. These are approximate calculations, not definitive. Storage and reheating Banana pancakes are best eaten immediately after making. If any remain, keep them covered in the fridge for up to 2 days. They can be quickly reheated in a pan or microwave, but the texture won’t be as pleasant as when they are fresh. Long-term storage is not recommended.

Banana Pancakes

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