APRON AND PANS - BANANA PANCAKE
Ingredients
2 ripe/overipe bananas
200 grm plain flour or wheat flour
2 raw eggs
2 to 3 tablespoonful evaporated milk or powdered milk or condensed milk
1 to 2 tablespoonful sugar
A pinch of salt
150ml water (or as required)
1/2 teaspoon baking powder or baking soda (optional but it adds fluffiness to the pancake)
2 to 3 tablespoonful vegetable oil (for greasing the pan)
NOTE: You can substitute the water in the recipe for whole milk. In that case, you won't need the evaporated milk.
Preparation
Mash or blend the bananas until smooth.
Break the eggs into a wide bowl, add the milk, sugar, salt and mashed or blended bananas and mix together.
Gradually sift in the baking soda and flour and keep on whisking. The mixture would begin to thicken and look lumpy.
Add water (or whole milk) and continue stirring until the pancake batter is smooth and a runny consistency. Leave the batter to rest for 15 minutes. The lighter you make the batter, the thinner the banana pancakes will turn out.
Pour a little oil in a pan, enough to grease it. Spread the oil with a brush to grease the whole surface and heat up until hot. A non-stick pan is highly recommended for this.
Using a deep spoon, scoop up some of the pancake batter and pour into the hot pan. Gently tilt the pan, so that the batter can coat the whole surface of the pan.
Cook the pancake (on low heat) for a few seconds; flip over and cook the other side. Repeat this process for the remaining batter, but remember to always grease the pan before use.
Serve and Enjoy!
2 ripe/overipe bananas
200 grm plain flour or wheat flour
2 raw eggs
2 to 3 tablespoonful evaporated milk or powdered milk or condensed milk
1 to 2 tablespoonful sugar
A pinch of salt
150ml water (or as required)
1/2 teaspoon baking powder or baking soda (optional but it adds fluffiness to the pancake)
2 to 3 tablespoonful vegetable oil (for greasing the pan)
NOTE: You can substitute the water in the recipe for whole milk. In that case, you won't need the evaporated milk.
Preparation
Mash or blend the bananas until smooth.
Break the eggs into a wide bowl, add the milk, sugar, salt and mashed or blended bananas and mix together.
Gradually sift in the baking soda and flour and keep on whisking. The mixture would begin to thicken and look lumpy.
Add water (or whole milk) and continue stirring until the pancake batter is smooth and a runny consistency. Leave the batter to rest for 15 minutes. The lighter you make the batter, the thinner the banana pancakes will turn out.
Pour a little oil in a pan, enough to grease it. Spread the oil with a brush to grease the whole surface and heat up until hot. A non-stick pan is highly recommended for this.
Using a deep spoon, scoop up some of the pancake batter and pour into the hot pan. Gently tilt the pan, so that the batter can coat the whole surface of the pan.
Cook the pancake (on low heat) for a few seconds; flip over and cook the other side. Repeat this process for the remaining batter, but remember to always grease the pan before use.
Serve and Enjoy!
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