Prep 10 mins
Cook 20 mins
Nice alternative to ordinary pancakes.
- 3 eggs
- 3⁄4 cup milk
- 3⁄4 cup flour
- 1⁄2 teaspoon salt
- 1⁄2 cup butter
- 2 ripe bananas, peeled and sliced
- 1⁄2 lemon, juice of
- powdered sugar, as needed
- Preheat the oven to 450°F
- Beat together eggs and milk until well blended. Add the flour and salt; stir with a fork until just combined. The batter will be a little lumpy.
- Melt butter in an oven-proof 12-inch skillet, preferably seasoned cast iron. When the butter sizzles, add the banana slices. Pour the batter on top.
- Place in the oven and bake for about 20 minutes, until the pancake is puffed up and golden.
- Drizzle the lemon juice over the top, then sift powdered sugar over all. Serve immediately.
- Variation: You may substitute 2 sliced peeled tart apples for the bananas. Saute the apple slices in the butter and season with 3 tablespoons sugar, 1/4 teaspoon cinnamon and 2 tablespoons lemon juice before adding the batter.
This both looked and tasted really good. I cut down the amount of butter to just under half though, and then rubbed a little on the top of it when it came out of the oven. I did actually use a tablespoon or so of brown sugar over my bananas, which was good. Also, I didn't realize I was out of powdered sugar, so I ended up using a little cinnamon & sugar over the top..I will make this again, for sure, but next time I will use the suggested lemon and powdered sugar on top..I think that will be even better.
I love Dutch Babies and this was made a very hearty breakfast for the 2 of us. Smart Balance spread was used instead of the butter and only about 2 tablespoons. Egg substitute was used for the eggs and the banana was reduced to 1. This was cooked in a well seasoned 6-inch cast iron skillet. I do think that sprinkling a tablespoon or so of brown sugar over the bananas would be delicious. Made for *PAC Spring 2008*