Banana pancakes
3 servings
60 minutes
Banana pancakes are no less a traditional version of American pancakes (or fritters, as you are more accustomed to), a mandatory and very tasty element of the American breakfast. They should be cooked in a dry frying pan. To speed up the cooking process , many housewives buy special frying pans: they already have molds for three or six pancakes - depending on the size. For the dough, you should take slightly overripe bananas. The finished pancakes can be poured with either maple syrup or regular honey.
1
Mix flour, sugar, baking powder, soda, and salt.
- Wheat flour: 90 g
- Sugar: 20 g
- Baking powder (raising agent): 2 teaspoons
- Baking soda: 0.5 teaspoon
- Salt: pinch
2
Puree the banana. Whisk the yolk, add milk, banana, and melted butter, and whisk for 1 minute.
- Bananas: 1 piece
- Chicken egg: 1 piece
- Milk: 150 ml
- Butter: 20 g
3
Mix the flour mixture with the liquid and stir with a whisk or mixer.
- Wheat flour: 90 g
- Sugar: 20 g
- Baking powder (raising agent): 2 teaspoons
- Baking soda: 0.5 teaspoon
- Salt: pinch
4
Whip the egg whites well and gently fold them into the batter.
- Chicken egg: 1 piece
5
Fry on a dry pan on one side until bubbles appear, then flip.
6
This amount of ingredients makes 9 pancakes
