Banana Pancakes

Actually, the pancake chief of the house is the Husband. He started cooking the English version (thinner, less fluffy) a few years ago when we had the chance to stay in Cambridge for a year. In Cambridge, we even took part in a pancake race which required the contestants to flip a pancake while running towards the finish line.

In Singapore, we are more familiar with the American version which is smaller and fluffier. This Banana Pancake recipe is a variation of the American Pancakes.



Ingredients:
- 1 cup of all-purpose flour
- 2 eggs
- 1 ripe banana (can include a few more as toppings)
- 1 and 1/4 cup of milk
- 2 tablespoons of sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 teaspoon of vanilla extract
- vegetable oil
- honey/maple syrup
- icing sugar

Steps:
- Sieve flour, baking powder, sugar and salt in a mixing bowl
- Mash banana. Add eggs, milk, vanilla extract to the mashed banana. Mix well.
- Add the wet ingredients to the dry ingredients. Mix well and add 1 teaspoon of vegetable oil.
- Heat up the pan at middle fire and brush with some vegetable oil.
- Scoop a ladle of batter into the pan. When bubbles appear and the underside is brown, flip the pancake.
- Remove the pancake from the pan when the other side turns brown too.
- Stack up the pancakes. Drizzle with some honey/maple syrup or sprinkle with some icing sugar. Serve with sliced bananas.

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