Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 ripe banana, mashed
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk or fork
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the flour, sugar, baking powder, cinnamon, and salt. Whisk until well combined.
2. In another bowl, mix the mashed banana, milk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat. Grease it lightly with cooking spray or butter.
5. Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle. Cook until bubbles form on the surface and the edges start to dry, about 2-3 minutes.
6. Flip the pancake and cook until golden brown, about 1-2 minutes.
7. Repeat with the remaining batter, greasing the skillet or griddle as needed.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes about 8-10 pancakes
Nutritional information:
Calories: 130
Fat: 4g
Carbohydrates: 20g
Protein: 3g
Sodium: 180mg
Sugar: 6g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Brown sugar or honey can be used instead of granulated sugar.
- Almond or soy milk can be used instead of regular milk.
- Coconut oil or vegetable oil can be used instead of unsalted butter.
Variations:
- Add chopped nuts or chocolate chips to the batter.
- Top with sliced bananas, whipped cream, or maple syrup.
- Use different fruits, such as blueberries or strawberries, instead of bananas.
Tips and tricks:
- Mash the banana well to avoid lumps in the batter.
- Do not overmix the batter to avoid tough pancakes.
- Keep the pancakes warm in a 200°F oven until ready to serve.
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 for 30 seconds or in a toaster oven until warm.
Presentation ideas:
Stack the pancakes on a plate and top with sliced bananas and a drizzle of maple syrup.
Garnishes:
Fresh berries, whipped cream, or chopped nuts.
Pairings:
Serve with a side of bacon or sausage.
Suggested side dishes:
Fresh fruit salad or scrambled eggs.
Troubleshooting advice:
- If the pancakes are too thick, add a little more milk to the batter.
- If the pancakes are too thin, add a little more flour to the batter.
Food safety advice:
Make sure to cook the pancakes thoroughly to avoid any risk of foodborne illness.
Food history:
Pancakes have been a popular breakfast food for centuries, dating back to ancient Greece and Rome.
Flavor profiles:
Sweet, cinnamon, and banana.
Serving suggestions:
Serve warm with your favorite toppings.
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