Makes: 5 pancakes
INGREDIENTS:
- Mixed flour/plain flour- 5 tablespoons
- Salt to taste
- Baking Powder – ½ teaspoon
- Baking Soda – ¼ teaspoon
- Cinnamon – 1 teaspoon
- Nutmeg – a pinch
- Very Ripe Banana – 1
- Butter, melted and cooled – 1 tablespoon
- Egg – 2
- Vanilla – 1 teaspoon
- Milk – 1 tablespoon
METHOD:
- In a bowl mix the dry ingredients, the flour, salt, baking powder, baking soda, cinnamon, nutmeg.
- To a separate bowl add the banana, egg yolks, vanilla, milk and melted butter. Using a hand blender puree until smooth.
- With a spatula gently fold the dry ingredients into the pureed banana mix. It’s important to not over mix the batter.
- Heat an iron skillet/ frying pan. Brush with some of the butter and pour a quarter of a cup of batter on the skillet. Do not spread.
- When you see bubbles form on the top of the pancake, gently turn the pancake over. Allow it to cook for a minute or two.
- Remove on to a plate and finish up the rest of the batter.
- Stack the pancakes on a plate and drizzle with a syrup of your choice (Maple syrup/Honey/ Kakvi(or jaggery syrup)/ Chunky runny fruit jam).
NOTE:
Mixed Flour used in this recipe consists of plain white flour, ragi/ finger millet and jowar/ sorghum flour in a 3:1:1 proportion that I mix and store in a separate jar for pancakes and cookies.