Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup milk
- 1 egg
- 1 ripe banana, mashed
- 2 tablespoons unsalted butter, melted
Special Equipment Needed:
- Non-stick skillet
- Spatula
Step-by-Step Instructions:
1. In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
2. In a separate bowl, beat the egg and then add the milk, mashed banana, and melted butter. Mix well.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick skillet over medium heat. Once hot, pour 1/4 cup of batter onto the skillet for each pancake.
5. Cook until bubbles form on the surface of the pancake and the edges start to dry out, about 2-3 minutes. Flip the pancake and cook for an additional 1-2 minutes on the other side.
6. Repeat with the remaining batter, adding more butter to the skillet as needed.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories per serving: 120
Fat: 4g
Carbohydrates: 18g
Protein: 3g
Sodium: 210mg
Sugar: 5g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Granulated sugar can be substituted with honey or maple syrup.
- Milk can be substituted with almond milk or soy milk.
- Unsalted butter can be substituted with coconut oil or vegetable oil.
Variations:
- Add chocolate chips or chopped nuts to the batter for added texture and flavor.
- Top the pancakes with sliced bananas and whipped cream for a decadent treat.
- Drizzle caramel sauce or chocolate sauce over the pancakes for a sweet twist.
Tips and Tricks:
- Mash the banana well to avoid any large chunks in the batter.
- Do not overmix the batter as it can result in tough pancakes.
- Use a non-stick skillet to prevent the pancakes from sticking to the pan.
- Keep the cooked pancakes warm in a low-temperature oven until ready to serve.
Storage Instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the pancakes in the microwave or in a toaster oven until warm.
Presentation Ideas:
Stack the pancakes on a plate and drizzle with syrup or sauce. Garnish with sliced bananas and whipped cream.
Garnishes:
Sliced bananas, whipped cream, caramel sauce, chocolate sauce, chopped nuts, or powdered sugar.
Pairings:
Serve with a side of bacon or sausage for a savory breakfast. For a healthier option, serve with fresh fruit or yogurt.
Suggested Side Dishes:
Bacon, sausage, fresh fruit, yogurt, or scrambled eggs.
Troubleshooting Advice:
- If the pancakes are too thick, add a splash of milk to the batter to thin it out.
- If the pancakes are too thin, add a tablespoon of flour to the batter to thicken it up.
- If the pancakes are sticking to the pan, add more butter or oil to the skillet.
Food Safety Advice:
- Make sure to cook the pancakes thoroughly to avoid any risk of foodborne illness.
- Store leftover pancakes in the refrigerator and reheat to an internal temperature of 165°F before consuming.
Food History:
Pannenkoek is a Dutch pancake that is typically served for breakfast or lunch. It is similar to a crepe but thicker and fluffier. Bananas were first introduced to Europe in the 15th century and have since become a popular ingredient in many European dishes.
Flavor Profiles:
The banana adds a sweet and fruity flavor to the pancake, while the butter and milk add richness and depth.
Serving Suggestions:
Serve the pancakes warm with your favorite toppings and sides for a delicious and satisfying meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Ingredient: N/A
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Region: Dutch
Taste: Sweet, Nutty, Creamy, Banana, Banana-Flavored