Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1 egg
- 2 ripe bananas, mashed
- 1/2 cup chopped walnuts
- 2 tablespoons vegetable oil
Special equipment needed:
- Non-stick griddle or skillet
- Mixing bowl
- Whisk or fork
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, beat the egg and then add the milk, mashed bananas, and vegetable oil. Whisk until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Fold in the chopped walnuts.
5. Heat a non-stick griddle or skillet over medium-high heat.
6. Using a 1/4 cup measuring cup, pour the pancake batter onto the griddle or skillet.
7. Cook until bubbles form on the surface of the pancake and the edges start to dry, about 2-3 minutes.
8. Flip the pancake and cook for an additional 1-2 minutes or until golden brown.
9. Repeat with the remaining batter.
10. Serve hot with your favorite toppings.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Temperature:
Medium-high heat
Serving size:
Makes 10-12 pancakes
Nutritional information:
Per serving (1 pancake):
Calories: 140
Fat: 7g
Carbohydrates: 17g
Protein: 3g
Sodium: 130mg
Sugar: 5g
Fiber: 1g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour for a healthier option.
- Almond milk can be used instead of regular milk for a dairy-free option.
- Pecans or hazelnuts can be used instead of walnuts.
Variations:
- Add chocolate chips to the batter for a sweeter option.
- Top with sliced bananas and maple syrup for a classic combination.
- Use cinnamon and nutmeg in the batter for a spiced version.
Tips and tricks:
- Do not overmix the batter as it will result in tough pancakes.
- Use a non-stick griddle or skillet to prevent the pancakes from sticking.
- Keep the pancakes warm in a low oven until ready to serve.
Storage instructions:
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
- They can also be frozen for up to 1 month.
Reheating instructions:
- To reheat, place the pancakes in a toaster or toaster oven until warmed through.
Presentation ideas:
- Stack the pancakes on a plate and top with sliced bananas and chopped walnuts.
- Drizzle with maple syrup or honey.
Garnishes:
- Sliced bananas
- Chopped walnuts
- Whipped cream
Pairings:
- Coffee or tea
- Orange juice
Suggested side dishes:
- Bacon or sausage
- 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 the eggs are fully cooked before serving.
Food history:
- Pancakes have been around for centuries and are enjoyed all over the world in various forms.
Flavor profiles:
- Sweet, nutty, and slightly savory.
Serving suggestions:
- Serve hot with your favorite toppings.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Sweet, Nutty, Buttery, Banana, Banana-Flavored