- Why was the middle raw?
- The pan was too hot. Thick batter needs time to cook through before the bottom burns. Fry on medium heat!
Fluffy Banana Pancakes
This is not the thin, rollable crêpe, but its chubby, American-style cousin, where banana is not just a flavouring but part of the batter structure. The fruit's natural sugar caramelises during baking, and baking powder ensures airy height. A perfect way to save overripe, browning bananas, which are at their sweetest and most aromatic.
Ingredients
2
whole
Ripe bananas
100
g
Plain flour
150
ml
Milk
1
whole
Egg
1
tsp
Baking powder
0.5
tsp
Salt
1
tbsp
Oil (plus for frying)
Shopping List (0)
Equipment Needed
- Fork for mashing
- Mixing bowl
- Non-stick frying pan
- Spatula
Allergen Information
Cereals containing gluten
Milk
Eggs
Instructions
1
✓
Mash the bananas completely to a pulp with a fork.
Tip: The browner the banana skin, the sweeter the batter will be, and less extra sugar is needed.
2
✓
Mix the banana pulp with the egg, oil, and milk until uniform.
Tip: The emulsion of wet ingredients forms the batter base.
3
✓
Sift in the flour, baking powder, and salt, then fold together just until the flour disappears.
Tip: Do not overmix! If mixed too long, gluten in the flour strengthens, making the pancake tough, not tender.
4
✓
Fry small discs in a medium-hot, oiled pan. When bubbles appear on top and burst, flip over.
Tip: Bubbles indicate heat has penetrated the batter and baking powder has generated gas. This is the sign for perfect timing.
Recipe FAQ
Ingredients
- 2 whole Ripe bananas
- 100 g Plain flour
- 150 ml Milk
- 1 whole Egg
- 1 tsp Baking powder
- 0.5 tsp Salt
- 1 tbsp Oil (plus for frying)