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Banana Pancakes
Created by: Howcan Team
Ingredients
- 2 ripe bananas, mashed
- 2 cups all-purpose flour
- 2 tablespoons white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
- In a large bowl, combine 2 cups of all-purpose flour, 2 tablespoons of white sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
- In a separate bowl, mash 2 ripe bananas and then add 2 eggs, 1 1/2 cups of milk, and 1 teaspoon of vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
- Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
- Serve the pancakes warm with sliced bananas, maple syrup, or your favorite toppings. Enjoy!
Banana pancakes have a rich history dating back to ancient civilizations, where bananas were first cultivated. The dish gained popularity in the Caribbean and Southeast Asia, where bananas are abundant. Chefs in these regions perfected the art of incorporating ripe bananas into pancake batter, creating a delightful blend of sweetness and fluffiness. Today, the best banana pancakes can be found in tropical regions like Hawaii, where fresh bananas are a staple. The key to perfecting this dish lies in using ripe, mashed bananas and a hint of vanilla extract for added flavor. For a unique twist, some chefs add coconut milk or shredded coconut to the batter, elevating the tropical experience. Whether enjoyed with a drizzle of maple syrup or a dollop of whipped cream, banana pancakes continue to be a beloved breakfast treat worldwide.
20 min
4
250 calories
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