So, which is your favorite kinda pancake? And how do you make soft and fluffy? My pancakes are mostly wheat ones as I try to make a better and healthy breakfast/meal. I do a lot of fruity ones and banana pancakes are default when I see the overripe bananas sitting on counter-top crying for my
1. Whole wheat flour – 2 Cups
2. Eggs – 3
3. Milk – ½ Cup
4. Water ~ 2 ½ Cups
5. Overripe/Ripe bananas – 4
6. Salt a pinch
7. Sugar – 2 tbsp.
8. Baking Powder – ½ tsp.(optional)
9. Butter as needed(to spread and top the pancakes
· Add flour, salt, sugar and baking powder to a wide bowl and mix well using a wire whisk.
· In another bowl, beat eggs very well. Pour the beaten eggs to the flour mix and stir slowly with the whisk.
· Add milk and gently mix. Make sure there are no lumps.
· Grind the bananas in a mixer or Mash them very well using the whisk or fork.
· Add the banana to the batter, combine well again. Add water if the batter is too thick, batter should be of pouring consistency. Set aside for 15-20 mins.
· Wash a non-stick pan or griddle, wipe clean with a clean cloth/towel. Put on the stove to heat up the pan, make sure the stove is kept in medium heat. Butter the pan.
· Mix the batter with a ladle/spoon. Pour a small ladle of batter, do not spread the batter. As the pancake gets cooked, you will see the bubbles forming on top of the pancake.
· Turn the pancake upside down before the base gets darker. Let it cook for a minute or two. Take off the pan.
· Wipe the pan with a damp cloth and repeat the process.
· Serve the pan cakes topped with butter. Pair them with whip cream, strawberries and maple syrup. Enjoy!!!
1. For the best tasting pancake, make sure the base of the pancake do not turn dark, it should be of golden brown color. For this maintain the stove temperature to medium or if it electric figure out the best temperature to make sure the pancakes are slow cooked.