Fluffy Ripe Banana Pancakes
These fluffy ripe banana pancakes are a delicious way to use bananas that are very ripe. The batter is made with sliced banana, eggs, sugar, milk, water, yeast, salt and wheat flour, then left to ferment so the texture becomes light and soft. After that, the batter is cooked in a skillet over low heat until golden on both sides, resulting in flavorful pancakes that can be served plain, filled or finished with caramel sauce.
Equipment
- large bowl For mixing the pancake batter.
- knife For slicing the bananas.
- cutting board For supporting the bananas while cutting.
- whisk For mixing the batter until smooth.
- plastic wrap For covering the batter during fermentation.
- skillet For cooking the pancakes.
- spatula For flipping the pancakes carefully.
- plate For serving the finished pancakes.
Ingredients
- 4 ripe bananas sliced
- 3 eggs
- 2 tablespoons sugar
- 300 ml water
- 300 ml milk
- 1 tablespoon yeast
- 1 pinch salt
- 3 cups wheat flour
- oil for greasing the skillet
- caramel sauce for finishing
Instructions
- Cut the ripe bananas into slices.
- Place all the sliced bananas in a large bowl.
- Lightly beat the eggs just to combine.
- Add the beaten eggs to the bananas.
- Add the sugar, water, milk and yeast.
- Beat everything very well until the ingredients are mixed.
- Add a pinch of salt and the wheat flour.
- Mix well with a whisk, spoon or fork until a smooth and homogeneous batter forms.
- Cover the bowl with plastic wrap and let the batter ferment for 1 hour.
- After fermentation, stir the batter lightly.
- Heat a skillet over low heat, add a little oil and spread it around.
- Add a portion of batter to the skillet and spread it well.
- Cook on one side until golden and set.
- Flip the pancake and cook the other side until golden.
- Remove the cooked pancake and place it on a plate. Repeat with the remaining batter.
- Serve the pancakes plain, filled as desired or finished with caramel sauce.
Video
Notes
Use very ripe bananas to make the batter naturally sweeter and more aromatic. Keep the heat low so the pancakes cook through without burning on the outside. After fermentation, stir the batter gently before adding it to the skillet. You can serve them with caramel sauce, honey, fruit, hazelnut spread or enjoy them plain. For smaller pancakes, add smaller portions of batter to the skillet.
Nutrition
Calories: 245kcalCarbohydrates: 44gProtein: 7gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 72mgSodium: 95mgPotassium: 310mgFiber: 3gSugar: 13gVitamin A: 160IUVitamin C: 5mgCalcium: 95mgIron: 2mg
Did you like the recipe?Leave a comment
