American Style Banana Pancakes

American Style Banana Pancakes- use up ripe bananas to make these thick pancakes for breakfast or dessert. Make a big batch and put them in the freezer. Serve with maple syrup and bacon or ice cream and chocolate sauce.

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I'm always looking for ways to use up ripe bananas and this is one of my favourite recipes to do just that. You can make a really large batch of small banana pancakes and freeze them for later or make large ones to feed a crowd for brunch or breakfast. If freezing, put in 3-4 per freezer bag, ready to defrost and microwave for quick desserts or breakfasts.

Serve these pancakes any way you fancy- with maple syrup and bacon, or ice cream and chocolate chips, or just a little knob of butter.

Make American Style Banana Pancakes

Main steps of the recipe:

Mix the dry ingredients together.

Make a well and add the egg. Mix it through until it looks like large breadcrumbs.

Mash the bananas into the mixture. 

Stir to combine into  a lumpy mixture.

Add the milk a little a time, stirring in between, until blended.

Blend with a hand mixer until completely smooth and full of bubbles and transfer to a jug.

Then, butter a frying pan and pour the mixture until it almost reaches the sides, for large pancakes.

Or, for small pancakes, spoon it into three circles.

When matte and bubbly, flip and wait until browned.

Stack small pancakes ready for freezing in 3s and 4s.

Serve large pancakes straight away.

For dessert, serve with ice cream.

For breakfast, serve with maple syrup and bacon.

Top Tips for making American Style Banana Pancakes

• Avoid the temptation to turn the heat up high, as you'll end up with pancakes burnt on one side. Use medium heat and let it heat up fully before
• When pouring the batter for large pancakes, resist the temptation to swirl the pan. Just leave the batter as it is so that it cooks evenly.
• The riper the banana, the better. If you use bananas that haven't reached the slightly browned stage, they won't mix as well into the batter.
• For freezing, group the pancakes and pop in a freezer bag. If you want to be be able to remove individual pancakes, lay them on a baking tray, freeze and then transfer to freezer bags.

pancakes, banana, ripe bananas

breakfast, dessert, brunch

British

Yield: 4 large pancakes or 12 small pancakes

Author: The Improving Cook

American Style Banana Pancakes

prep time: 10 Mcook time: 15 Mtotal time: 25 M

American Style Banana Pancakes- use up ripe bananas to make these thick cakey pancakes for breakfast or dessert. Make a big batch and put them in the freezer. Serve with maple syrup and bacon or ice cream and chocolate sauce.

ingredients:

• 200g self-raising flour
• 1 egg
• 275 ml skimmed milk
• 1 bananas, ripe
• 1 tbsp caster sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 10g butter

instructions:

How to cook American Style Banana Pancakes

1. Mix the flour, baking powder, caster sugar and salt together well.
2. Make a well in the middle and mix the egg in it, and then incorporate into the flour, add the mashed banana and continue to mix until combined.
3. Add the milk, some at a time, mixing until you have a thick but fairly smooth mixture.
4. Use a hand blender until the mixture is smooth and then transfer to a jug.
5. Heat a large frying pan on medium heat and wipe it with a small amount of butter. You don't need a lot, just enough to grease it.
6. For small pancakes, use a table spoon to drop a spoonful of the mixture onto the pan, and then another to make two pancakes. If you have a large enough frying pan, you may be able to fit three to four. Use the back of the spoon to shape them a little. They won't sizzle, they will just spread slightly and then start to firm up.
7. For large pancakes, pour until the mixture almost reaches the sides of the pan.
8. When they start to form bubbles on the top and then lose their gloss, turning matte, flip them. They should flip easily.
9. Once they are browned on both sides, serve.

NOTES:

Avoid the temptation to turn the heat up high, as you'll end up with pancakes burnt on one side. Use medium heat and let it heat up fully before When pouring the batter for large pancakes, resist the temptation to swirl the pan. Just leave the batter as it is so that it cooks evenly. The riper the banana, the better. If you use bananas that haven't reached the slightly browned stage, they won't mix as well into the batter. For freezing, group the pancakes and pop in a freezer bag. If you want to be be able to remove individual pancakes, lay them on a baking tray, freeze and then transfer to freezer bags.

Calories
273.80

Fat (grams)
3.85

Sat. Fat (grams)
1.82

Carbs (grams)
50.61

Fiber (grams)
2.12

Net carbs
48.49

Sugar (grams)
10.19

Protein (grams)
9.04

Sodium (milligrams)
1070.41

Cholesterol (grams)
53.17

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