Sunday, November 3, 2013

Banana Pancakes

Banana, in my opinion, is best eaten on its own. But there are times when you have way too much bananas at home that you could not swallow any of it anymore. These are the times when you can get very creative, by either making pancakes, muffins, pies etc.


Every week I would have at least one banana per day, unless I decide to take an apple as part of my meal plan. And today I ended up with two bananas waiting to be turned into something tasty, forcing me to look up on the internet for uncomplicated recipes that could be easily whipped up once I got out of bed.

After browsing through endless food websites, I finally decided to gave this recipe a try. Frankly speaking, I would prefer it with a little bit more banana than it called for. However, it certainly makes a delicious breakfast or brunch, especially if you're getting tired of the old plain pancake.

I served these fluffy pancakes with sliced bananas and strawberries (not in photograph). Since I do not really enjoy my pancake with maple syrup, I heated up a tablespoonful of strawberry jam and some water to make up for the missing syrup. I always freeze half of my pancakes for later use because I certainly cannot finish the whole thing all by myself in one go. So, whenever I feel like having them on weekdays, I would just pop them in the oven or microwave and they would still be as good! 


Recipe (Banana pancake):

Ingredients:
  • 1 cup buttermilk
  • 1/2 cup mashed banana, plus extra for slicing to be put on top (I'd add more banana next time)
  • 1 egg
  • 1 1/2 tbsp melted butter
  • 1 tsp vanilla extract
  • 1 1/4 cup plain flour
  • 1/8 cup sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
1. Mix buttermilk, mashed banana, egg and vanilla extract in a bowl.
2. Sift plain flour, baking powder, baking soda and salt into the bowl and mix to combine. 
3. Add in the sugar and lastly, the melted butter.
4. Let the batter rest on the kitchen top for 5 minutes.
5. Heat the griddle to 325F or frying pan over medium heat. Use a 1/3 cup measure to scoop the batter and pour onto the griddle or frying pan.
6. Flip over once they start to form little bubbles. (about 1 minute) 
7. When both sides are cooked, serve the pancake with some sliced banana, butter and syrup.

Makes 6 - 8 pancakes.

Adapted from: Kitchen Treaty

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