How to Cook Easy banana pancakes crated By Esther Clark with Easy
Preparation | Cooking | Level | Served |
5 mins | 10 mins | Easy | Makes 12 pancakes |
Turn overripe, blackened bananas into sweet and fluffy American-style pancakes. Serve with syrup and crunchy, toasted pecan nuts as a delicious brunch treat
Nutrient Content:
kcal | : | 484 | Sugar | : | 19g | |
Fat | : | 7g | Fibre | : | 5g | |
Saturates | : | 3g | Protein | : | 15g | |
Carb | : | 87g | Salt | : | 1.21g |
You can make it with the following ingredients:
Ingredients
350g self-raising flour
1 tsp baking powder
2 very ripe bananas
2 medium eggs
1 tsp vanilla extract
250ml whole milk
butter, for frying
To serve
2 just ripe bananas, sliced
maple syrup (optional)
pecan halves, toasted and roughly chopped (optional)
How to cook Easy banana pancakes
Method
STEP 1
Sieve the flour, baking powder and a generous pinch of salt into a large bowl. In a separate mixing bowl, mash the very ripe bananas with a fork until smooth, then whisk in the eggs, vanilla extract and milk. Make a well in the centre of the dry ingredients, tip in the wet ingredients and swiftly whisk together to create a smooth, silky batter.
STEP 2
Heat a little knob of butter in a large non-stick pan over a medium heat. Add 2-3 tbsp of the batter to the pan and cook for several minutes, or until small bubbles start appearing on the surface. Flip the pancake over and cook for 1-2 mins on the other side. Repeat with the remaining batter, keeping the pancakes warm in a low oven.
STEP 3
Stack the pancakes on plates and top with the banana slices, a glug of sticky maple syrup and a handful of pecan nuts, if you like.