Banana pancakes with syrup
2 servings
30 minutes
Banana pancakes with syrup are a refined combination of airy pancakes with a delicate fruit filling. Their history traces back to American cuisine, where such dishes serve as a beloved breakfast filled with warmth and comfort. The taste of these pancakes harmoniously blends the sweetness of ripe bananas and the freshness of strawberries, highlighted by creamy buttermilk and a light caramel note from the Jerusalem artichoke syrup. Wrapped in tender pancake tubes and adorned with chocolate sauce and poppy seeds, they become a true gastronomic delight. This dessert not only pleases the palate but also energizes for the whole day, creating an atmosphere of morning joy and harmony.
1
For pancakes, combine milk, flour, eggs, and butter.
- Milk: 0.5 l
- Wheat flour: 1 glass
- Chicken egg: 1 piece
- Refined oil: 2 tablespoons
2
Chop bananas and strawberries finely, mix with ryazhenka (or sour cream) and add a tablespoon of topinambur syrup (or honey).
- Bananas: 1 piece
- Strawberry: 100 g
- Ryazhenka (fermented baked milk): 0.5 glass
- Jerusalem artichoke syrup: 1 tablespoon
3
Roll the stuffed pancakes into a tube. Serve with chocolate sauce and poppy seeds.
- Chocolate sauce: to taste
- Poppy seeds: to taste