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The delicious recipe for banana pancake is the easiest one that children can also make, believe it or not. I love them with a plain maple syrup drizzle, however, if you want to dress them up and hint at what’s hidden, cover them with freshly sliced bananas and a sugar dusting.

This most delicious recipe for banana pancake is so amazing therefore it will satisfy your cravings for something sweet yet keeping you fit and full of energy. Banana is the best source of energy so, this recipe for banana pancake is going to be your entire family’s favorite.

Let’s take a look at the origin of pancakes and then we will head toward our most delicious recipe for banana pancake.

Origin of pancakes:

Pancakes are a Classic American and without them, the breakfast and brunch will literally be unfinished, stacked high, and eaten with sugar, butter, and all your favorites on board. Above all, pancakes have served as a popular staple in the diets of many cultures for decades. They started during the Stone Age over 30 000 years ago. Moreover, scientists have discovered pancakes in Otzi the Iceman’s stomach.

In ancient Greece and Rome, wheat bread, olive oil, sugar, and curdled is used in pancakes. In addition, Cratinus and Magnes, ancient Greek poets, wrote in their poems about the pancakes. Moreover, Shakespeare mentions these in his famous plays. Pancakes were aromatized with spices, rosewater, sherry, and apples during the English Renaissance.

During the 15th century, the word “pancake” started but became the norm in America in the 19th century. Previously, Indian cakes, hoecakes, johnnycakes, traveler’s cakes, buckwheat cakes, buckwheat, griddle cakes, and flapjacks were names for pancakes.

Let’s move to the recipe for banana pancake without any adjournment because I’m super excited for it.

Ingredients for banana pancake:

FOR PANCAKE

  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • 1 tablespoon white sugar
  • ¼ teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup milk
  • 1 egg
  • 2 ripe bananas
  • 2 tablespoons vegetable oil
  • ½ teaspoon vanilla extract

FOR COOKING

  • Vegetable oil
  • Unsalted butter

FOR SERVING

  • Maple syrup
  • Sliced bananas
  • Powdered sugar (optional)

Directions for making pancake:

  • Whisk together the flour, sugar, baking powder, and salt in a medium bowl.
  • Mash the banana with a fork in a tiny bowl until nearly smooth. Whisk in the eggs, then add the vanilla and milk, then whisk until well blended. Pour the melted butter and the banana mixture into the flour mixture. Gently spread the batter with a rubber spatula until it is just mixed; do not over-mix. The batter should be lumpy and dense.
  • Place, over medium heat, a griddle or non-stick pan until it gets hot. Put a butter pad and a spoonful of vegetable oil onto the griddle and whirl it around. Drop the batter onto the griddle by 1/4-cupfuls, placing the pancakes about 2 inches apart. Cook until the top of each pancake has a few holes, and the underside is light brown, around 2 minutes.
  • Flip the pancakes and cook for another 1 to 2 minutes before the bottom is golden brown and the top is puffed. Transfer the pancakes to a serving plate using the spatula.
  • With paper towels, wipe the griddle clean, add more butter and oil and repeat with the remaining batter. Serve the pancakes with maple syrup, sliced bananas, blueberries, and powdered sugar; if desired.

Note:

Natural Sweetener:

Firstly, if you are using ripe bananas, you can omit the sugar as ripe bananas are naturally sweet that will serve the purpose. However, this is optional, you can use it according to your taste and need.

Caramelized banana slices:

Secondly, we can use caramelized banana slices topping here: merely melt a bit of butter in a pan, add 2 sliced bananas, and 2 brown sugar spoons. Cook for about 5 minutes, stirring regularly, until golden and syrupy.

Freezer Instructions for leftover banana pancakes:

In addition, you can freeze the pancakes for up to 2 months. Firstly, place a sheet of butter paper between each pancake and stack together after they are fully refrigerated. After that, wrap the pancakes stack tightly into aluminum foil. Meanwhile, place them on a baking sheet in a single layer to cook, and cover them with foil. Bake for around 8 to 10 minutes, or until hot, in a preheated oven.

Nutritional Information:

Serving size: 1 pancake (without topping)

Calories ————————————————– 121

Fat ——————————————————— 4g

Saturated fat ——————————————– 2g

Carbohydrates —————————————— 17g

Sugar —————————————————— 4g

Fiber ——————————————————- 1g

Protein —————————————————- 4g

Sodium —————————————————- 146mg

Cholesterol ———————————————– 40mg

Hope you liked this recipe for banana pancake. I would love to hear your reviews about it in the comment section. Don’t forget to share it with your friends and family.

Stay healthy, stay active, Stay Foodie😊