Banana pancake
I found out this wonderful recipe after reading the post from here. As compared to my previous recipe, this one is lighter and fluffier without adding the wholemeal flour. By adding 2 large fully ripen bananas into the batter, it made the pancakes even tastier and yummy! I had rewritten the steps so that it will be easier to follow.
Ingredients:
1 ½ cups (12 oz) plain flour (or 50% plain flour and 50% cake flour)
3 ½ tsp baking powder
1 – 1½ tbsp sugar
1 ¼ cups (10 oz) milk – at room temperature
1 egg – at room temperature
3 tbsp melted butter (cool down) – to add into the batter
2 large bananas (fully ripen)
Pinch of salt
Extra butter for pan-frying
Methods:
- Sieve flour and baking powder into a mixing bowl. Stir in the salt and sugar and make a well in the centre of the mixture.
- Measure the milk in a jug and then crack the egg straight into it. Lightly beat the egg and milk with a fork or whisk until they are mixed together.
- Pour the egg mixture and melted butter into the well in the centre of the flour mixture. Stir with a hand whisk until you have a smooth, creamy batter. (It is important that the batter is free from lumps. If you do get lumps in your batter, press it through a sieve using the back of a spoon.)
- Leave the batter to rest for about 15 mins – this will make the pancakes lighter. Mash the bananas in a bowl then stir them into the rested batter.
- Heat up a non-stick pan over medium high heat. Put a little bit of butter on the pan and wipe it with a kitchen towel to make sure it is well-coated. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- If you want an even colour tone for the pancake base, flip the pancake only when you see many bubbles appearing on the surface. Add a few drop of melted butter (optional). Then flip the pancake and cook for another 1 min or until slightly golden brown.
- For subsequent batches, no butter is required.
- Keep the cooked pancakes warm in a low oven while you cook more pancakes with the rest of the batter, adding a little knob of butter between each batch.
wow banana pancakes, that’s very creative, I’m sure it tastes great! lovely photo 🙂
yeah, really smells and tastes wonderful especially when it is served hot! remind me of my hometown pancake (Penang apong balik)which has banana and sweet corn. emmmmm…..!
Hi lk,
Got to know your blog from meadjohnson forum. Really loves your recipe and i am gonna try this banana pancake for my 4 yo girl Arwen! Thank God that i stumble upon your blog 🙂
Hi piggybaby,
Tks for dropping by. Some extra tips I learnt recently: use non-stick pan, put a little bit of butter and wipe the pan with kitchen towel to make sure it is well-coated.
Hope Arwen will luv it. 😉
Nice, make me feel so hungry. Will try it out.
Snow: Hope to hear your feedback! Tks!!;)
your banana pancake recipe is superb. My whole family loves it.
The 15 min of letting the batter to rest is important for the baking powder to react.
Keep it up.
Cammie: Glad that it suits your family’s palate. Thanks for your words of encouragement. 😉
Can I prep the batter the night before and cook it the next day morning?
Christina: I’m not sure as I haven’t tried it before. 🙂
The Pancakes turned out really soft and fluffy! Great recipe! 🙂
Cheryl: Thank you so much for your wonderful feedback! 🙂