Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 ripe banana, mashed
- 1/2 cup caramel sauce
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together milk, egg, and melted butter.
3. Add the wet ingredients to the dry ingredients and mix until just combined.
4. Fold in the mashed banana.
5. Heat a non-stick skillet or griddle over medium heat.
6. Scoop 1/4 cup of batter onto the skillet for each pancake.
7. Cook until bubbles appear on the surface of the pancake, then flip and cook until golden brown on both sides.
8. Repeat until all the batter is used up.
9. Serve the pancakes drizzled with caramel sauce.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories: 200
Fat: 6g
Carbohydrates: 33g
Protein: 4g
Sodium: 200mg
Sugar: 16g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Brown sugar can be used instead of granulated sugar.
- Baking soda can be used instead of baking powder.
- Almond milk or soy milk can be used instead of regular milk.
- Coconut oil can be used instead of butter.
- Maple syrup can be used instead of caramel sauce.
Variations:
- Add chopped nuts or chocolate chips to the batter for extra texture.
- Top the pancakes with sliced bananas and whipped cream.
- Add a pinch of cinnamon to the batter for a warm, spicy flavor.
Tips and tricks:
- Make sure not to overmix the batter, as this can result in tough pancakes.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Keep the pancakes warm in a low oven while you cook the rest of the batch.
- Use a ladle or measuring cup to scoop the batter onto the skillet for even-sized pancakes.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in the microwave or toaster oven until warm.
Presentation ideas:
Stack the pancakes on a plate and drizzle with caramel sauce. Top with sliced bananas and whipped cream for a beautiful presentation.
Garnishes:
Sliced bananas, whipped cream, chopped nuts, chocolate chips
Pairings:
Coffee, tea, orange juice
Suggested side dishes:
Bacon, sausage, scrambled eggs
Troubleshooting advice:
- If the pancakes are too thick, add a splash of milk to thin out the batter.
- If the pancakes are too thin, add a tablespoon of flour to thicken the batter.
Food safety advice:
Make sure to cook the pancakes thoroughly to prevent any foodborne illness.
Food history:
Pancakes have been a popular breakfast food for centuries, with variations found in many cultures around the world. The addition of bananas and caramel sauce is a modern twist on this classic dish.
Flavor profiles:
Sweet, creamy, caramel-y, banana-y
Serving suggestions:
Serve the pancakes with a side of bacon or sausage and a hot cup of coffee for a delicious and satisfying breakfast.
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Taste: Sweet, Creamy, Caramelized, Banana, Banana-Flavored