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 süzme yoğurt (Turkish strained yogurt)
- 1/2 cup milk
- 2 eggs
- 1 ripe banana, mashed
- 1 tablespoon vegetable oil
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, baking soda, and salt.
2. In a separate bowl, whisk together the süzme yoğurt, milk, eggs, mashed banana, and vegetable oil.
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.
5. Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.
6. Cook until bubbles form on the surface of the pancake and the edges start to dry, then flip and cook until golden brown on both sides.
7. 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:
Per serving (1 pancake):
Calories: 110
Fat: 3g
Saturated Fat: 1g
Cholesterol: 45mg
Sodium: 170mg
Carbohydrates: 17g
Fiber: 1g
Sugar: 4g
Protein: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Sugar can be substituted with honey, maple syrup, or any other sweetener of choice.
- Milk can be substituted with almond milk, soy milk, or any other non-dairy milk.
- Vegetable oil can be substituted with melted butter or coconut oil.
Variations:
- Add chocolate chips or chopped nuts to the batter for extra flavor and texture.
- Top the pancakes with sliced bananas, honey, or whipped cream.
- Substitute the banana with other mashed fruits such as apples, pears, or pumpkin.
Tips and tricks:
- Do not overmix the batter as it can result in tough pancakes.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- 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 a toaster or microwave until warm.
Presentation ideas:
Stack the pancakes on a plate and drizzle with honey or maple syrup. Top with sliced bananas and a dollop of whipped cream.
Garnishes:
Fresh fruit, chopped nuts, whipped cream, honey, or maple syrup.
Pairings:
Serve with a cup of coffee or tea.
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 prevent foodborne illness.
Food history:
Süzme yoğurt is a traditional Turkish yogurt that is made by straining regular yogurt to remove the whey. It is thicker and creamier than regular yogurt and has a tangy flavor.
Flavor profiles:
The süzme yoğurt adds a tangy and creamy flavor to the pancakes, while the mashed banana adds sweetness and a fruity flavor.
Serving suggestions:
Serve the pancakes for breakfast or brunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Ingredient: N/A
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Region: Turkish
Taste: Creamy, Sweet, Banana, Nutty, Banana-Flavored