- Prep Time : 7m
- Cook Time : 15m
- Ready In : 25m
I always go gaga over farm produce and am notorious for returning with bags full of green vegetables and fruits. The only problem arises when I buy lots of bananas. They seem to ripen much too quickly for my liking.
This recipe is a fantastic way to use up the bananas that are threatening to jump into the bin.
My son made this all by himself and he’s only 9- it is easy, it’s yum & nutritious. Need I say more?
- Flour/ Maida- 1 1/2 cup
- Baking powder- 2 1/2 tsp
- Salt- 1/2 tsp
- Sugar- 2 tbsp
- Banana, overripe- 2
- Milk- 1 cup
- Eggs- 2
- Vanilla extract- 1/2 tsp
- Melted butter- 2 tbsp
- Oil/ butter for cooking- 2-3 tbsp
In a bowl, whisk together the flour, sugar, baking powder and salt.
In another small bowl, mash the banana with a fork until almost smooth.
Whisk in the eggs and mix.
Then add the milk and vanilla and whisk until well blended. Add the melted butter.
Pour the banana mixture and the melted butter into the flour mixture. Mix until well belnded.
Pour oil/ butter onto a pan. When it melts, pour 1 ladlefull of the batter. Fry pancakes on medium heat until bubbles start forming on top of each pancake and the underside is golden brown- about 2 minutes. Flip and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more.
Serve hot with honey/ maple syrup or banana slices.
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