Banana pancakes with milk

Making banana pancakes with milk is as easy as making regular pancakes. They cook quickly and turn out to be very tasty, fluffy, and tender. This dish is perfect for breakfast or as a midday snack. It's best to serve them immediately after cooking, while the pancakes are still warm. You can serve banana pancakes with jam, fruits, cherries in gelatin, condensed milk, or honey. Feel free to drizzle them with any sweet syrup or accompany them with a glass of milk - it all depends on your taste. With our step-by-step recipe and photos, you'll need just a few ingredients and minimal effort. Try it, you won't regret it!

Cooking time: 35 minutes.

Servings: 3.

Calories: 190.

Ingredients

• bananas (medium) - 2 pcs;
• milk - 150 ml;
• flour - 150 g;
• egg - 1 piece;
• sugar - 2 tsp;
• baking powder - 1.5 tsp;
• vegetable oil - 2.5 tbsp;
• salt - 2 pinches.

Cooking

1. Prepare the necessary ingredients for banana pancakes with milk. Peel the bananas. Warm up the milk slightly.

2. In a convenient bowl, mash the banana with a fork. I don't recommend using a blender as it makes the mixture too runny; you need a thicker consistency.

3. Add one chicken egg to the banana mixture.

4. Add 2 teaspoons of sugar.

5. Add 2 pinches of salt.

6. Add 2.5 tablespoons of vegetable oil and mix everything with a whisk.

7. Pour in 150 milliliters of warm milk and stir until the sugar dissolves.

8. Sift flour with baking powder into a separate dish.

9. Gradually add the sifted flour with baking powder to the prepared banana-milk mixture and mix well with a whisk.

10. Cook the banana pancakes on a dry skillet without adding oil. To ensure even cooking, use a flat-bottomed pan without ridges. A non-stick pan works well. Heat the pan over medium heat.

11. Pour the batter onto the hot pan, aiming for the center. The batter should spread out evenly.

12. Cook the pancake on one side until bubbles appear on the surface, then flip it. If using the correct temperature, when bubbles appear, the top of the pancake should not be completely liquid. If the bottom of the pancake starts to burn while the top is still liquid, reduce the heat. Conversely, if it's cooked through but too light on the bottom, increase the heat. It took me about 1.5 - 2 minutes to cook on the first side and about a minute on the second.

13. Fry the pancake on the other side until it's a similar golden color to the first side.

The inside of the finished pancake should not have any raw batter.

14. Banana pancakes with milk are ready. We put it on a plate and serve it to the table. Bon appetit.

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