Recipes of Tasty Dishes brings you an easy and natural snacks for children
1 medium ripe banana
2 large eggs
Optional extras (choose a few!):
1 pinch baking powder, for fluffier pancakes
1 pinch teaspoon salt
1/4 teaspoon vanilla
1 tablespoon cocoa powder
1 tablespoon honey
1/2 cup chopped nuts, chocolate chips, or a mix
Maple syrup, jam, powdered sugar, or any other toppings, to serve.
Mash the banana: Peel the banana and break it up into several big chunks in a bowl. Use a dinner fork to thoroughly mash the banana. Continue mashing until the banana has a pudding-like consistency and no large lumps remain; a few small lumps are okay. You should have 1/3 to 1/2 cup of mashed bananas.
Add any extra ingredients: to get more taste.
Stir in the eggs: Whisk the eggs together until the yolks and whites are completely combined. Pour the eggs over the banana and stir until the eggs are completely combined. The batter will be very loose and liquidy, more like whisked eggs than regular pancake batter.
Drop the batter on hot non stick pan. Drop roughly 2 tablespoons of batter onto the hot pan. It should sizzle immediately — if not, turn up the heat slightly.
Cook for about 1 minute: Cook the pancakes until the bottoms look browned and golden when you lift a corner. The edges should also be starting to look set, but the middle will still be loose like barely set Jell-O.
Keep finished pancakes warm. Don’t forget the maple syrup. Or a smear of jam. Or maybe some Nutella. It’s your stack of pancakes — you can eat them however you want.
They are very custard-like with a soft, yielding texture and a creamy melt-in-your-mouth quality. If you’re not a fan of banana flavor, a pinch of baking powder will make them fluffier, and a bit of vanilla or honey helps round out the flavor.
Add any extra ingredients: These pancakes are pretty great on their own, but a few extras never hurt. Add 1 pinch baking powder for fluffier, lighter pancakes, and whisk in salt, vanilla, cocoa powder, or honey to flavor the pancakes. Save any chunky, heavy ingredients — like nuts or chocolate chips — for when the pancakes are on the pan.
The Proper Flip: Tips for Cooking Banana Pancakes
While these pancakes are incredibly simple, there is one place where I think things can get tricky — flipping them on the stovetop to cook the second side. The pancakes are very liquidy and the structure is fairly delicate, so if you do a quick scoop-and-flip like you do with regular pancakes, these tend to crumple up or break apart.
Keep them small.
First of all, keep your pancakes fairly small. Not only will they cook more quickly, but they’re easier to flip. I use about two tablespoons of batter for each pancake, which makes a 3- to 4-inch pancake.