Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 egg
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 2 Tokyo bananas, mashed
Special equipment needed:
- Non-stick griddle or frying pan
- Spatula
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk until well combined.
2. In a separate bowl, whisk together the milk, egg, vegetable oil, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and mix until just combined.
4. Fold in the mashed Tokyo bananas.
5. Heat a non-stick griddle or frying pan over medium heat.
6. Using a 1/4 cup measuring cup, pour the batter onto the griddle or frying pan.
7. Cook until bubbles form on the surface of the pancake and the edges start to dry, then flip and cook until golden brown.
8. 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: 120
Fat: 4g
Carbohydrates: 18g
Protein: 3g
Sodium: 180mg
Sugar: 6g
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 stevia.
- Vegetable oil can be substituted with melted butter or coconut oil.
- Tokyo bananas can be substituted with regular bananas.
Variations:
- Add chocolate chips or chopped nuts to the batter.
- Top with whipped cream, sliced bananas, and chocolate syrup.
- Make mini pancakes and serve as a snack or appetizer.
Tips and tricks:
- Mash the bananas well to avoid large chunks in the batter.
- Use a non-stick griddle or frying pan to prevent sticking.
- Serve the pancakes immediately for the best texture.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave for 30 seconds or in a toaster oven until warm.
Presentation ideas:
Stack the pancakes on a plate and drizzle with chocolate syrup. Garnish with whipped cream and sliced bananas.
Garnishes:
Whipped cream, sliced bananas, chocolate syrup, chopped nuts.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Bacon, scrambled eggs, fresh fruit.
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 foodborne illness.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F (74°C).
Food history:
Tokyo bananas are a popular souvenir from Tokyo, Japan. They are a type of banana-shaped sponge cake filled with banana cream. This recipe combines the flavors of Tokyo bananas with classic American pancakes.
Flavor profiles:
Sweet, banana, fluffy, comforting.
Serving suggestions:
Serve the pancakes for breakfast or brunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Japanese
Taste: Sweet, Creamy, Banana, Fluffy, Light, Banana-Flavored