While we are still with pancakes, here's another variation to the versatile pancake. If you do not like your pancakes plain, you can always add your choiced ingredient into the pancake to elevate the flavour. If I may, banana pancake is just too popular to ignore. If there is a people's choice award, this would be the one. Although I am not a huge fan of banana, I like to include banana into the pancakes to add nutrition for my son. And mind you, it is yummy too!
The recipe of this is directly adapted from the pancake recipe before. I like to use the same recipe over and over so that there are not too many new measurements to remember. Just get a little creative and you will find yourself with hundred and one variations. In this case, I just alter the amount of liquid to cater for the mashed banana.
Makes 6-7 medium sized pancakes
Ingredient
Dry Mix
1 cup flour (65g)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Wet Mix
1 tbsp sugar
3/4 cup buttermilk (or mix 1 cup of milk and 1 tbsp vinegar and let sit for 15 mins at room temperature)
1 large egg, slightly beaten
1 tbsp butter, melted
1/2 tsp vanilla extract/essence
1 large banana (110 g), slightly mashed
Cooking Instructions
1. Sift flour, salt, baking powder and baking soda. In another bowl, whisk egg. Add milk, sugar, butter and vanilla essence. Whisk until well mixed. Add mashed banana.
2. Make a hole in the middle of the flour. Pour the milk mixture little by little, combining with flour. Refrain from the urge to over-mix if you want a soft and fluffy texture. It is ok to have some lumps.
3. Heat up a skillet/pan. Oil the pan with a little oil. I used a kitchen towel dabbed in oil to wipe on skillet. When pan is hot enough, pour about 1/4 cup of batter into pan. The size of the pancake would depend on the amount of batter used. If you like a larger pancake, just pour more batter. Cook on low to medium low heat.
4. Flip pancake when the sides of the pancake is cooked and bubbles appear on top of pancake. You can also peek at the bottom side of the pancake to see if it is brown enough before flipping. Remove pancake when it turns brown. Serve with your choice of topping.
The Do Not's...
1. Do not over-mix.
2. Do not shake batter after pouring into skillet.
3. Do not press batter after turning,
4. Do not flip pancakes too many times.
Ingredient
Dry Mix
1 cup flour (65g)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Wet Mix
1 tbsp sugar
3/4 cup buttermilk (or mix 1 cup of milk and 1 tbsp vinegar and let sit for 15 mins at room temperature)
1 large egg, slightly beaten
1 tbsp butter, melted
1/2 tsp vanilla extract/essence
1 large banana (110 g), slightly mashed
Cooking Instructions
1. Sift flour, salt, baking powder and baking soda. In another bowl, whisk egg. Add milk, sugar, butter and vanilla essence. Whisk until well mixed. Add mashed banana.
2. Make a hole in the middle of the flour. Pour the milk mixture little by little, combining with flour. Refrain from the urge to over-mix if you want a soft and fluffy texture. It is ok to have some lumps.
3. Heat up a skillet/pan. Oil the pan with a little oil. I used a kitchen towel dabbed in oil to wipe on skillet. When pan is hot enough, pour about 1/4 cup of batter into pan. The size of the pancake would depend on the amount of batter used. If you like a larger pancake, just pour more batter. Cook on low to medium low heat.
4. Flip pancake when the sides of the pancake is cooked and bubbles appear on top of pancake. You can also peek at the bottom side of the pancake to see if it is brown enough before flipping. Remove pancake when it turns brown. Serve with your choice of topping.
The Do Not's...
1. Do not over-mix.
2. Do not shake batter after pouring into skillet.
3. Do not press batter after turning,
4. Do not flip pancakes too many times.
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