Recipe by Sydney Mike
Found this recipe as in interesting contribution for my group to the Asian region cookbook during World Tour 4!
Top Review by realbirdlady
Lots of banana taste, with not too much sugar. I used lime instead of lemon since that's what we had fresh. Either way, a nice little tang for the finished pancake. I did get a fairly thick batter, which cooked into a thick pancake, so there wasn't really any way to fold them into quarters. Perhaps the batter should have been adjusted to be thinner, or else a spoon used to spread the pancake in the pan?
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1⁄2 cup whole milk
- 2 eggs, beaten
- 6 large bananas, ripe, peeled
- 1 pinch salt
- 2 tablespoons granulated sugar
- 1⁄4 cup powdered sugar (more or less)
- 1 lemon, juice of
- 2 tablespoons vegetable oil (more or less)
Directions See How It's Made
- In large bowl, whisk together flour, cinnamon & baking powder.
- Make well in center & add HALF the milk & HALF the eggs, beating until batter is smooth. Then add remaining milk & eggs, stirring thoroughly.
- In separate bowl, mash bananas with salt & sugar.
- Stir banana mixture into batter.
- Sprinkle waxed or parchment paper with powdered sugar & set aside.
- Heat some oil in skillet over high heat, then drain off any excess oil & drop in enough batter to make a pancake 5-7 inches in diameter.
- Cook on each side until golden, working in batches if needed.
- When a pancake is done, place on sugared parchment paper & sprinkle with extra cinnamon & powdered sugar. Add a little lemon juice to each pancake, then fold into quarters & serve hot.