Pancakes with banana
Origin of the recipe
Banana pancakes are a modern dish originating from healthy eating and popular worldwide, including in Russia. They originated as a light, natural breakfast, with ripe bananas replacing some of the liquid, making the batter soft and sweet without additives. These pancakes are often made without flour (using oatmeal) or with a minimal amount, making them popular among healthy dieters, vegans, and parents concerned about baby food. Despite their lack of deep historical roots in traditional Russian cuisine, banana pancakes quickly gained popularity for their simplicity, quick preparation, and pleasant tropical flavor.
What do you need for cooking?
Ingredients
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Bananas
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Flour
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Eggs
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Milk
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Sugar
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Salt
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Vegetable oil
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Baking powder
Kitchen utensils
- Bowl
- Spoon
- shoulder blade
- Fork
- Non-stick frying pan
Step-by-step recipe:
Step 1:
Peel the bananas and mash them with a potato masher or fork until smooth.
Step 2:
Add sugar and salt to the banana mixture and mix well.
Step 3:
Add the eggs and mix well again – the dough should be smooth.
Step 4:
Gradually add the baking powder and flour, sifting them through a sieve to avoid lumps. Mix until smooth.
Step 5:
Add warm milk and mix well again – the dough should be liquid, like sour cream.
Step 6:
Add vegetable oil and mix well again - this will make the pancakes more elastic.
Step 7:
Let the dough sit for 10 minutes.
Step 8:
Heat a frying pan over medium heat and brush it with a little oil.
Step 9:
Pour a portion of the batter into the pan and distribute it evenly, tilting the pan slightly.
Step 10:
Fry the pancake until the surface is bubbly and matte.
Step 11:
Carefully flip the pancake with a spatula and fry the other side until golden brown. Transfer the finished pancake to a plate.
Step 12:
Repeat steps 8-11 until you run out of dough.
Step 13:
Serve the pancakes warm: with sour cream, honey or any other filling of your choice.
Cooking tips:
Use ripe bananas (with dark spots). They're softer, sweeter, and mash better into a smooth puree, imparting a rich flavor and natural sweetness to the pancakes.
Mash the bananas thoroughly until smooth. Lumps of banana puree can ruin the texture of the batter; it's best to blend them with a fork or blender until creamy.
Don't overdo it with flour. The batter should be runny, like sour cream. Too much flour will make the pancakes dense and heavy, especially without eggs.
Fry over medium or slightly below medium heat. Bananas contain natural sugars that caramelize quickly; high heat can cause the pancakes to burn on the outside and remain raw on the inside.
Serve immediately after cooking. Banana pancakes are especially delicious warm—they're soft, flavorful, and pair perfectly with honey, berries, nuts, or yogurt.
