Banana pancakes

Banana pancakes

Try to make this period a little sweeter, by keeping these moments that are precious to us, those that we like to share with our loved ones. Starting this Sunday morning in the best possible way… Sunday breakfast, the only one we have together, is one of those moments that I like to privilege.

It is often around pancakes that we meet.
Containment requires, after 8 days without going out, the only fruit available at home are ripe apples and bananas. Some would say too ripe…
We often talk about the debate between pain au chocolat and chocolatine. Personally, I only know pain au chocolat. But we could also talk about the one between green bananas and ripe bananas. It’s a big talking point here at home. We will never agree and I will continue to eat bananas only if the skin is totally speckled black.
If there are too many, that gives me a good excuse to cook them.

It was therefore an opportunity to test this recipe for pancakes that had been tempting me for a long time. And I am not disappointed. They are perfect. Moist, with a delicious banana flavor. I will make it more often for my breakfast.

Banana pancakes:

2 very ripe bananas
1 tbsp lemon juice
2 small eggs
150ml milk
40g melted butter
180g flour
1 tbsp vanilla sugar
1 packet of baking powder
1 tsp cinnamon
1 pinch of salt

Mash the bananas with a fork.
Add the lemon juice. To mix together.

Add eggs, milk and cooled butter. To mix together.

Combine flour, sugar, baking powder, cinnamon and salt.
Add the banana mixture and mix.

Let stand for about 30 minutes.

Grease a pancake pan and cook over medium heat.
Flip carefully

Serve with chocolate sauce, bananas and pecans.

Banana pancakes

To finish: these pancakes can be served with other accompaniments. Pan-fried and caramelized bananas, caramel sauce, maple syrup…
Treat yourself!

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