I whipped up these cute mini beauties to have with my brothers and sisters after a morning yoga class at my teacher’s place. It was a perfect, sharing pick-me-up and eat kinda breakfast with no fuss at all. What’s not to like? Banana, pancake, maple syrup on toothpicks? Bring it on 😉
First off to make the banana pancake batter, you’ll need:
- 1 1/2 cup self-rasing flour
- 1 Tbsp brown granulated sugar
- Pinch of salt
- 1 very ripe medium-sized banana
- 1 cup of milk
- 2 eggs
- 1/2 tsp vanilla extract
- Butter for greasing the pan before frying
- 2 ripe bananas
- Maple syrup for drizzling to your liking
- In a medium bowl, mix together flour, sugar and salt
- In another bowl mash the banana and whisk it together with the eggs, milk and vanilla extract
- Now pour all the wet ingredients into the dry one and gently, please gently mix the two with a wooden spoon until barely combined.
Ps- the less time you spend turning and mixing, the less gluten will form and the less chewy your pancakes will be. Therefore making it fluffy and melt in the mouth ;-).
- Now grease your pan or griddle with the butter until evenly coated and ladle on the batter onto the pan.
- Fry until bubbles start to appear on the surface of the pancake, then flip it over and fry on the other side for another 2-3 minutes or until golden brown.
- Continue with the rest of the batter.
- Now cut the pancakes into squares as best as you can (without freaking out about having perfect squares)
- Arrange as shown in the pictures above and below, starting with pancake, slice of banana, topped with another pancake square. Then insert a toothpick right down the middle and et voila, your pancake kebab it ready 🙂
- Drizzle over with maple syrup before serving, as this pancake batter is not a very sweet one so you can be generous.
Enjoy mes amis et bon Mardi 🙂