Wednesday, March 01, 2017
Get in! There's no secret. Everybody loves pancakes. Me? I'd say they make for a hearty breakfast and not to mention, downright ...
I always find popping leftovers pancakes in the toaster makes such a difference.
What I like most about pancakes is that you can tweak the recipe however you like. The key ingredients are of course milk, egg, flour, raising agent, sugar and salt but it's always best to use buttermilk and just a touch of vanilla extract for that extra flavour. You can almost incorporate just about any fruits into the pancake mix but I really think bananas is the most ideal, since they're mushy, easy to get, soft and perfect for people of all ages, especially little kids.
And since ripe bananas are currently at a grand disposal on my kitchen table, instead of watching them go all mouldy, I decided to do my own take on the recipe!
Haven't got time for this extra measly step? Well, you can undoubtedly skip the step and opt to add a little more baking powder than usual and let the batter sit for a few minutes before cooking them.
|Drizzled with chocolate sauce|
- 3 ripe bananas and extra for slicing on top of the pancakes
- 2 tbsp of butter, melted
- 3 eggs, yolk and white separated
- 2 cups buttermilk or more if the batter is too thick (alternative: 2 tbsp vinegar and enough milk to make 2 cups)
- 3 cups self raising flour
- 2 tsp of baking powder
- 1 tsp of salt
- 1/2 cup of granulated sugar
- 1 tsp of vanilla extract (other option: powdered cinnamon)
- TOPPING: Homemade chocolate sauce, sliced bananas, powdered sugar.
- In a bowl, mash the bananas with a fork until smooth. You can add more bananas if you like. Whisk in the melted and slightly cooled butter, vanilla extract and the eggs yolk.
- In a separate bowl, sieve all the dry ingredients; flour, baking powder, salt and sugar. Whisk until well combined.
- In another bowl, whish the egg whites until it forms soft peak.
- Pour the mashed bananas mixture over the dry bowl followed by the buttermilk (if you use the alternative, let the milk sit for about 5 to 10 minutes).
- Stir well until there's no lump. Add more buttermilk if necessary.
- Lastly, gently fold in the foamy egg whites into the batter. Do not overmix as this will knock back the air pockets which will assist the pancakes to rise.
- Let the batter to rise for approx 5 minutes.
- Heat a non stick pan.
- With a ladle, pour the batter onto the pan and cook for about 1/2 minutes. Once you see little bubbles on the surface, flip over and cook on the other side until golden brown.
In this recipe, I topped the pancakes with a decent drizzle of chocolate sauce, sliced bananas and finished it off with a dusting of confectioners' sugar. If you're eating this during summer time, you can totally add a dollop of vanilla ice cream on top!