Banana and cranberry pancakes

Name: Banana and cranberry pancakes
Ingredients: 100 g butter; 1 tablespoon sugar; 1/4 teaspoon salt; 2 eggs; 200 ml drinkable yogurt; 1 packet baking powder; 2 bananas; 300 g flour; 25 g sweetened dried cranberries; 1 teaspoon vanilla extract; 1 teaspoon oil; 150 g quince jelly; 1 banana

Dessert - Banana and cranberry pancakes by Rafila E. - Recipia

Banana and cranberry pancakes with yogurt turn out fluffy, with thick batter and browned edges in the pan. I liked the flavor of banana bread and tried this version too, using overripe fruit no one else would eat; I pour smaller portions because they’re easier to flip. Prep: 15 minutes. Cook: 11 minutes. Total time: 26 minutes. Servings: 4. Approximately 700 kcal and 10 g protein per serving.

Ingredients

100 g butter
1 tablespoon sugar
1/4 teaspoon salt
2 eggs
200 ml drinkable yogurt
1 packet baking powder
2 bananas
300 g flour
25 g sweetened dried cranberries
1 teaspoon vanilla extract
1 teaspoon oil
150 g quince jelly
1 banana

Preparation

1. Cream the butter with the sugar and 1/4 teaspoon salt until fluffy. Add the eggs one at a time, then the drinkable yogurt and baking powder, mixing well. 2. Peel the 2 bananas and mash them in a blender or food processor. Mix them into the butter mixture, then gradually add the flour until you have a batter a little thicker than cake batter. 3. Fold in the sweetened dried cranberries and vanilla extract. Heat two nonstick pans and grease them with 1 teaspoon oil for the first pancakes. Pour a ladleful of batter into the middle of each pan, tilt the pan slightly without spreading the batter too much, and cook over low to medium heat for about 1 minute per side, until golden. Cooking takes around 10 minutes in total. 4. Warm the quince jelly over low heat for 1 minute, until it turns runny. Slice the remaining banana and serve it alongside the pancakes and jelly.

Notes

Serve with warmed quince jelly and banana slices; their sweetness is enough without another sauce. You can swap the cranberries for 25 g raisins; the batter contains gluten, dairy and eggs. Store cooled pancakes in a sealed container in the fridge for up to 3 days. Bananas with spotted skins and very soft flesh are easy to mash and have a stronger flavor than ones that are just yellow. Cold yogurt can firm up the butter in the bowl, so take it out of the fridge 15 minutes beforehand. Smaller portions cook a little faster than larger ones, especially once the pan is hot. Sometimes the first pancake browns too much before the middle sets; turn the heat down for the next one. In an already hot pan, check the underside a little before the full minute, especially if the pancakes are small.