Pancake omelette gimme crepes cookincanuck

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By alie

Let me tell you about my latest breakfast adventure! I decided to whip up some banana pancakes, and man, were they fluffy. I can hardly contain my excitement as I recount the recipe to you.

First of all, let me just say that I found this gem of a recipe on the interwebs. It’s from a website called Bigger Bolder Baking, and it certainly lived up to its name. But let’s cut to the chase – how did I make these pancakes?

First, I mashed up a ripe banana in a bowl. Then I added some flour, sugar, baking powder, salt, and cinnamon. I mixed all of that up with some milk, an egg, and some melted butter. Once everything was combined, I let the pancake batter rest for a bit while I preheated my griddle.

Now, here’s where things got interesting. The original recipe called for me to cook the pancakes for 2-3 minutes on each side. But where’s the fun in that? I decided to channel my inner daredevil and flip those pancakes five, six, seven times. It was a flipping frenzy, and I loved every second of it. And guess what? The pancakes still came out fluffy, just like the recipe promised.

Now, let’s get to the part you’re really here for – the ingredients and instructions. I’m going to break it down step by step, complete with mouth-watering pictures.

Banana Pancakes

Banana Pancakes

Ingredients

  • 1 ripe banana
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 3/4 cup milk
  • 1 egg
  • 2 tablespoons melted butter
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Instructions

  1. Mash the banana in a bowl.
  2. Add the flour, sugar, baking powder, salt, and cinnamon. Mix well.
  3. In another bowl, whisk together the milk, egg, and melted butter.
  4. Add the wet ingredients to the dry ingredients and mix until everything is combined.
  5. Let the batter rest for 10-15 minutes.
  6. Preheat a griddle or non-stick pan over medium heat.
  7. Drop spoonfuls of batter onto the griddle and cook until bubbles form on the surface, about 2-3 minutes.
  8. Flip the pancake and cook for another 2-3 minutes on the other side.
  9. Repeat until all the batter is used up.

Conclusion

Now, I know what you’re thinking – “Those pancakes sound amazing, but I don’t have a ripe banana on hand.” Fear not, my fellow breakfast enthusiasts. I stumbled upon another recipe during my internet recipe scavenger hunt that calls for whole wheat flour instead of all-purpose and uses plain Greek yogurt instead of banana. It’s a healthier version that still promises fluffy pancakes. I haven’t tried it yet, but I plan on flipping my way through that recipe soon. Until then, happy breakfasting!

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Easy Healthy Banana Pancake Recipe | Homemade Recipes

Easy Healthy Banana Pancake Recipe | Homemade Recipes

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How To Make The Fluffiest Banana Pancakes | Bigger Bolder Baking

How to Make the Fluffiest Banana Pancakes | Bigger Bolder Baking

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