Elevate your breakfast game with our unique Banana Pancakes! These fruity, aromatic, and flexible delights are perfect for any occasion, from Shrove Tuesday to everyday morning treats. Discover a recipe that ensures your pancakes won’t tear, making them perfect for various fillings and folds. With a hint of citrus, these pancakes will surely become a family favorite!
Calories: 233.97 kcal/serving
Servings: 6
Prep Time: 1 hour 30 minutes
B/F/C: 9.00 g/9.07 g/28.83 g
Ingredients for 6 Servings:
- Flour: 160 g (5.6 oz)
- Salt: A pinch
- Eggs: 4
- Milk: 300 ml (10 fl oz)
- Large Bananas: 2
- Vegetable Oil: For frying, to taste
Preparation:
Make the Batter: Sift the flour and salt into a large bowl. Lightly beat the eggs with a fork and add them to the flour mixture. Pour in the milk and mix with a hand mixer until smooth.
Prepare the Bananas: Wash and peel the bananas. Break or cut them into large pieces. Add them to the batter and blend everything together until smooth.
Rest the Batter: Cover the bowl with plastic wrap and refrigerate for 1 hour. This helps the batter mature, resulting in more flexible pancakes.
Cook the Pancakes: Remove the batter from the fridge and whisk it again. Heat a frying pan and lightly grease it with oil.
Pour a small amount of batter into the pan, browning on one side before flipping and browning the other. Repeat with the remaining batter.
Helpful Tip:
Enhance the aroma of your banana pancakes by adding a bit of grated lemon or orange zest, along with a tablespoon of freshly squeezed citrus juice to the batter.
Pro Tip:
Brush the hot pancakes with melted butter and stack them on a plate to keep them tender and juicy.
