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a pancake recipe from scratch for years. years. Add an egg to every two bananas and enough flour to thicken it to the right pour consistency. add a bit of oil (helps make it nonstick) and varying amounts of baking soda or baking powder to puff it up. fry in an oiled non stick pan. depending on how much oil you add, you may only need to oil the pan once. conversely if you do not add oil you may need to reoil the pan. If there is enough eggs there may be less problems with sticking and falling apart. How much baking soda/powder you add and how much you thicken the batter with flour determines if you end up with pancakes like american pancakes or french style crapes. My pancakes vary, usually the first two are testing if the proportions are right - not fall apart while turning is my main aim. The "mistakes" are always delicious. I suppose one could freeze them but they always get eaten too fast. The soft bananas substitute for milk and sugar in a regular pancake recipe if my recipe sounds too vague for a novice cook. |
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Ingredients
Brunch |
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Legend
Calorie Breakdown (?)  Daily Values (?)  |
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Nutritional Analysis |
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