Written by Sharvan Kumar
Pancakes from bananas Pancakes with a tender, banana-flavored taste topped with bananas and served with butter and maple syrup.
Ingredients One and one half cups all-purpose flour Three tablespoons coarse sugar 1 Tbsp plus two tsp baking powder One tsp ground cinnamon
Two thirds cup pureed overripe bananas (note). One cups of milk One tsp of pure vanilla essence • Grill using vegetable oil spray.
In a bowl, toss flour, sugar, baking powder, cinnamon, salt, and then stir thoroughly. In a second dish, place eggs; beat until yolks and whites are thoroughly combined. Now beat in the milk, vanilla essence, and pureed bananas.
Combine dry and wet components, mixing just enough to produce a homogeneous batter. Let batter rest a few minutes.
Set a large non-stick skillet or cast iron griddle over medium heat; preheat a non-stick, electric griddle to 325 F. Lightly oil the cooking surface when hot.
Pour batter in four- to five-inch rounds, leaving a two-inch gap between each pancake, batch-wise cooking the pancakes. Top every pancake with few ripe banana slices. When the top turns speckled with a few bubbles, flip pancakes
Cook until the pancake's center leaps back when touched and the underside is beautifully browned. (While you wait for the others to cook, the pancakes keep warm on a baking sheet set in a 200 F oven). Present pancakes accompanied with maple syrup and butter.
From East West Hunt