Of Random Things #160: Soft & Fluffy Banana Pancakes

Good morning! I woke up early this morning just so that I could make some Banana Pancakes with the overripe bananas that I bought at a local supermarket after dinner at Brukori with Jennifer and CY last Sunday evening. Despite they were quite dark spotted on the skin, the flesh on the inside was still okay.

The process of preparing and cooking the pancakes took a shorter time than before as I used two non-stick frying pans this tiem round. One of them can cook at least four pancakes at a time.

Without further ado, let me show you how I made the Banana Pancakes!

Banana Pancakes (adapted from Crazy for Crust)

The original recipe called for chocolate chips but I omitted them as parents ain’t a huge fan of chocolate chips. They always complained that my bakes were sweet whenever I incorporated them. I intended to make a few pieces with chocolate chips but the chocolate chips which I had in the fridge had expired.

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 2 tbsp packed brown sugar *2 tbsp sweet condensed milk*
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon *two small dashes*
  • 2 brown-spotted bananas, sliced *3 medium sized brown-spotted Pisang Berangan*
  • 1 cup milk
  • 1 egg
  • 2 tbsp vegetable oil *sunflower oil*
  • 1/2 tsp vanilla extract *omitted*

Directions:

  1. In a clean mixing bowl, combine dry ingredients – all-purpose flour, baking powder, salt and cinnamon. Give them a thorough mixing. Sift the flour mixture and set aside.
  2. In a blender, add in sliced bananas, sweet condensed milk, vegetable oil, egg and milk. Blend until you get a thick and creamy consistency.
  3. Make a well in the center of the flour mixture and pour in the wet ingredients. Stir until well combined.
  4. Heat a non-stick frying pan over low flame. Pour 1/4 cup of the batter and cook for about two to three minutes, or until bubbles formed on the surface of the batter. Flip over and cook until both sides are evenly browned.
  5. Remove from frying pan and serve with your preferred toppings.

This recipe yields about 15 medium sized pancakes. Some of you may not like the taste of ground cinnamon. I had tried incorporating ground cinnamon in two of my previous pancake attempts and the taste was extremely subtle, almost like non-existent. If you aren’t a huge fan of ground cinnamon, you could omit it from the recipe.

I had two pieces of the Banana Pancakes for breakfast this morning. They were soft and fluffy despite they had cooled down. If you noticed, I had omitted vanilla extract as bananas itself are fragrant and there’s no need for an artificially flavor to make it more fragrant.

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