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Banana Pancakes
These pancakes make a tasty and nutritious brunch when served with summer berries and a drizzle of maple syrup. Fruit sauce and yogurt would also make delicious toppings.
Loading ...April 24th, 2009
Excerpted from Kids Fun & Healthy Cookbook / copyright 2009 Nicola Graimes & DK Publishing
Servings
4Prep Time
Prep: 10 minutes On Table: 60 MinutesIngredients
Directions
Sift both types of flour into a mixing bowl, adding any bran left in the sieve. Stir in the sugar and make a well in the center of the mixture.
Pour the milk into a measuring cup and crack the egg straight into it. Lightly beat the egg and milk with a fork or whisk until they are mixed.
Pour the egg mixture into the well in the center of the flour and sugar. Beat with a wooden spoon until you have a smooth, creamy batter.
Leave the batter to rest for about 30 minutes—this will make the pancakes lighter. Mash the bananas in a bowl then stir them into the rested batter.
Heat a small pat of butter in a frying pan. Add 3 small ladlefuls of batter to make 3 pancakes, each one about 31/4in (8cm) in diameter.
Cook for 2 minutes, or until bubbles appear on the surface. Flip the pancakes and cook for another 2 minutes, so both sides are light golden.
Keep the cooked pancakes warm in a low oven while you cook more pancakes with the rest of the batter, adding a new pat of butter before each batch.
Copyright © 2012 St. Joseph Media. All Rights Reserved.