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Banana pancakes

Banana Pancakes

Pancakes like these will keep you going all day long! Pancakes are thin, fluffy rounds with a taste that's a little like sponge cake. The name comes to us from America, and while they're a bit larger, they're not far off from our own fritters. You can fold all kinds of fruit or berries into the batter. This time, let's make them with banana — a tasty, fragrant dish that fills you up and lifts your mood.

Julia M.

Recipe author

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Composition / ingredients

Servings:

Bananas

Eggs

Sugar

Milk

250

Flour

180

Baking soda

Lemon juice

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 5 g

Fats 17 % 7 g

Carbohydrates 71 % 29 g

195 kcal

GI: 7 / 14 / 79

Cooking method

Cooking time: 15 min

Step 1:

How do you make banana pancakes? To start these tasty, fragrant pancakes, pour the measured milk into a mixing bowl. Add the egg.
Step 2:

Then add the sugar. Stir well so the egg is fully mixed in.
Step 3:

Peel the banana and break it into chunks onto a separate plate. Mash it with a fork and drizzle on a little lemon juice — this keeps the banana from browning.
Step 4:

Add the mashed banana to the milk mixture and stir to combine.
Step 5:

Sift the flour into the bowl of batter. Add the baking soda and vegetable oil.
Step 6:

Stir everything together until smooth.
Step 7:

Heat a skillet until hot and pour a little batter into the center. Cook on one side over low heat until bubbles appear on the surface. Only oil the pan before the first pancake; cook all the rest in the dry pan.
Step 8:

Then flip it and let it cook on the other side.
Step 9:

Stack the finished pancakes on a separate plate to cool.

Pancakes are usually eaten as a sweet dessert, but you can make a savory version too. Since they're on the drier side, they're most often served with something to pour over — a topping, syrup, or sweetened condensed milk. They cook in a dry pan; the one exception is oiling the pan lightly before you start. You can serve them as an afternoon snack, but to my mind they're best of all for breakfast. They come together quickly and easily, so they won't take much of your time. They're best served right off the pan — warm, they're delicious. Round them out with fragrant tea, juice, or a fruit compote.
Wondering whether you can swap baking powder for baking soda, how to add them so your bake comes out fluffy, and how to avoid that unpleasant soda aftertaste? It's worth reading up on the difference between baking powder and baking soda.
Be ready to use a little more or a little less flour than the recipe calls for. Go by the consistency of the batter rather than the exact amount of flour — different flours behave differently.