Hi Everyone 馃憢 and Happy Sunday!
Yes, it鈥檚 Sunday which usually means breakfast is a big deal on this day as I usually have plenty of rest at night and will be up to make anything possible in the kitchen.
Although I鈥檓 from a Chinese background, I was brought up eating western-style breakfast such as bacon and eggs, roasts, cereal, oats, pancakes and so on. I never, never had Asian style breakfast until I met my husband. Things like rice or noodles or anything on the heavier side are for lunch or dinner only - that鈥檚 what I鈥檝e always thought. It wasn鈥檛 until we travelled to Asia where I slowly tried getting used to having Asian-style breakfast. I鈥檒l be honest, I wasn鈥檛 so into to it and ended up ordering something with bread instead of the noodles or rice options.
I鈥檝e had pancakes on my mind a lot lately but never got around to making it. Today, I found that my bananas in the fruit basket are very ripe and I decided to make banana pancakes. I鈥檇 also like to share with you my recipe.
I鈥檇 just like to note that this recipe came from my mum as she was the one who taught me how to make pancakes since I was young. She would mix the batter and I鈥檇 be the one flipping pancakes for the family. Team work makes the dream work 馃お.
Here is what you鈥檒l need:
1 1/2 cup plain flour
2 1/2 teaspoon baking powder
1 pinch of salt
2 eggs
1 teaspoon vanilla essence
1 1/4 cup milk
1/2 tablespoon sugar
2 ripe bananas
Note: make sure your bananas are very ripe. You can tell by the dark spots on your banana skin. This is because ripe bananas are sweeter.
First step is the mash your bananas in a bowl.
Add in two eggs and mix it in
Add vanilla essence, sift flour and baking powder, add pinch of salt and milk and mix.
So you should get a slightly runny mix and not thick and clumpy. If it鈥檚 thick, add more milk.
On a pan, you put oil or butter. I use oil but half way through this I realised it鈥檚 a non-stick pan and decided not to use oil. Also, use a ladle to pour the mixture into the pan and this out the mixture so you won鈥檛 get a thick pancake. I think the thinner the better but it鈥檚 up to you.
I can鈥檛 give you an exact time of how long to cook each side as it depends on the heat. I鈥檓 going to say it was less than 30 seconds on each side. Also, the size of pancake you want to make it totally up to you. Sometimes I like making small ones and sometimes I make big ones like the size of my pan. For big ones, I roll it up like crepes before putting it on the plate.
TA-DA! A nice stack of pancakes all done! You can enjoy it with some maple syrup or honey or even on its own.
This recipe makes a decent amount of pancakes. I think I鈥檝e made close to 20 today. It also depends how thick you鈥檝e made your pancakes. If you have any leftover you can pop them in the fridge and reheat in the microwave the next morning.
If you do try this recipe, let me know what you think! 馃槉