Recipe for classic banana pancakes
Pancakes are something everyone loves! But why are we so fond of these paper-thin, pan-fried delights?
I might have a qualified guess!
- They are both sweet and savory: Sweet and salty are two things that go INCREDIBLY well together (that’s why sweet, crispy cornflake treats are so ingenious). Pancakes are typically cooked in a generous amount of butter, which gives them a nutty and slightly salty taste. When we then top the warm pancakes with vanilla ice cream or sugar and jam, magic happens!
- They are both cold and warm: Yes, we humans apparently have a thing for opposites attracting, because warm pancakes with cold vanilla ice cream are something that almost makes angels sing in delight.
- They are easy to vary: Whether for breakfast, lunch, dinner, or dessert, it’s the filling that makes the biggest difference. For dinner, they can be filled with a delicious meat filling and sprinkled with grated cheese, followed by a quick turn in the oven to melt the cheese. Yum!
- They can also be healthy: It’s really easy to make pancakes that can even satisfy the most health-conscious people. They can be made without sugar, with whole wheat flour, cauliflower rice, oats, apples – they can also be made vegan. And let’s not forget delicious banana pancakes!
International Pancake Day
Any excuse to eat pancakes is more than welcome, and every year in February, there’s especially one day when it’s practically obligatory to eat pancakes! The Tuesday after Shrove Tuesday is the annual International Pancake Day, and it’s not even a modern invention; no, it’s actually a really old Christian tradition.
In the old days, it was simply called “Shrove Tuesday.” After this, the 40-day Lent began, and during Lent, it was not allowed to eat “white ingredients,” meaning eggs, flour, milk, and sugar. To empty the kitchen cupboards, “Shrove Tuesday” was introduced, where the white ingredients were made into lovely pancakes.
Today, this day is less known here at home; it’s mostly in English-speaking countries that the day is really practiced. Let’s change that!
Pancakes for Dinner
We all have at least one dish we can practically make with our eyes closed and that we turn to when we can’t think of anything else. For many Danes, it’s probably lasagna or spaghetti with meat sauce. For me, it’s pancakes. Yes, that’s right! And therefore, it’s quite common in our house that at least once a month, pancakes are on the dinner menu. You can imagine how popular I am at home on that particular night, he he. Mom of the year, I know 😉
Healthier Pancakes
The more often you find yourself indulging in pancakes, the more important it might be to cut back on the sugar. By replacing the sugar with a ripe banana, you not only get sweetness, but you also get the exciting, exotic flavor from the bananas! And it’s just delicious.
Our daughter has been a fan of this recipe since she was just 6-8 months old, and banana pancakes are generally perfect when making pancakes for the little ones in the family – you can leave out the sugar.
They are also a really good option when you want to indulge a bit without it being too unhealthy.
This recipe has no sugar or salt, but if you’re not making the pancakes for toddlers, you might want to add a pinch of salt to the batter.
Banana pancakes are great to have on the go and in lunch boxes – it’s a healthy and delicious treat for when the little hunger strikes! They can also be served with fresh berries, ice cream, a bit of sinful syrup, or whatever you would normally serve with regular pancakes.
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Classic Banana pancakes
Equipment
- Bowl
- fork
- Frying Pan
Ingredients
- 1 pcs. Banana Very ripe
- 1 pcs. Egg
- 100 gram Milk If for young children, use breast milk or formula
- 0.25 pcs. Vanilla pod Grains – optional
- 10 gram Butter For frying
- 79 gram Wheat Flour
Instructions
- Place the banana in a bowl and mash it well with a fork.
- Add eggs, milk, and vanilla seeds to the bowl and mix together with the mashed banana.
- Then gradually stir in the flour to avoid clumps in the batter.
- Heat a pan over medium heat and melt some butter for frying.
- Pour about ½ deciliter of pancake batter onto the hot pan and let it cook for about 1-2 minutes on each side.
- A good indicator that the pancake is ready to be flipped is when bubbles start to form in the batter.
- Continue until there is no more batter, keeping the cooked pancakes warm on a plate under a tea towel.
- Banana pancakes are most delicious when they are still warm, but feel free to let them cool slightly before serving to the youngest.