Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1 ripe banana, mashed
- 1/4 cup marula fruit pulp
- 1 egg
- 1 cup milk
- 2 tablespoons butter, melted
Special Equipment Needed:
- Non-stick frying pan
- Mixing bowl
- Whisk
- Spatula
Step-by-Step Instructions:
1. In a mixing bowl, combine the flour, baking powder, salt, and sugar. Mix well.
2. In another bowl, whisk together the mashed banana, marula fruit pulp, egg, milk, and melted butter.
3. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
4. Heat a non-stick frying pan over medium heat. Add a small amount of butter or oil to the pan.
5. Use a 1/4 cup measuring cup to scoop the batter onto the pan. Cook until bubbles form on the surface of the pancake and the edges start to dry out. Flip the pancake and cook until golden brown.
6. Repeat with the remaining batter.
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
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Honey or maple syrup can be used instead of sugar.
- Almond milk or soy milk can be used instead of regular milk.
- Coconut oil can be used instead of butter.
Variations:
- Add chopped nuts or chocolate chips to the batter.
- Top with sliced bananas, marula fruit pulp, and whipped cream.
- Add cinnamon or nutmeg to the batter for extra flavor.
Tips and Tricks:
- Do not overmix the batter, as this can result in tough pancakes.
- Use a non-stick pan or a well-seasoned cast iron pan for best results.
- Keep the cooked pancakes warm in a low 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 pancakes in the microwave or in a toaster oven until warmed through.
Presentation Ideas:
Stack the pancakes on a plate and drizzle with honey or maple syrup. Top with sliced bananas and marula fruit pulp.
Garnishes:
Whipped cream, chopped nuts, chocolate chips, sliced bananas, marula fruit pulp.
Pairings:
Coffee, tea, orange juice.
Suggested Side Dishes:
Bacon, 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 to cook the pancakes thoroughly to avoid any risk of foodborne illness.
- Wash your hands and all utensils before and after handling food.
Food History:
Marula fruit is native to southern Africa and has been used for centuries by indigenous people for its medicinal properties. It is also used to make a popular alcoholic beverage called Amarula.
Flavor Profiles:
Sweet, fruity, nutty.
Serving Suggestions:
Serve pancakes for breakfast or brunch.
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