Banana Peanut Butter Pancakes Recipe
A pancake (or hotcake, griddlecake, or flapjack, not to be confused with oat bar flapjacks) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. Archaeological evidence suggests that pancakes were probably the earliest and most widespread cereal food eaten in prehistoric societies.
The pancake’s shape and structure varies worldwide. In England, pancakes are often unleavened and resemble a crêpe. In North America, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. A crêpe is a thin Breton pancake of French origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is a palačinke, a thin moist pancake fried on both sides and filled with jam, cheese cream, chocolate, or ground walnuts, but many other fillings—sweet or savoury—can also be used.
Ingredients
- 1 1⁄2 cup flour
- 1 cup milk
- 1 ripe banana
- 2 tablespoons peanut butter
- 30gr butter
- 1 tablespoon sugar
- 1 egg
- 1 teaspoon baking powder
- Pinch of salt
Instructions
Step 1
Bring all the ingredients to room temperature.
Step 2
In a large bowl put 1 1/2 cup of white all purpose flour. Add sugar, baking powder and salt. Whisk them until combine.
Step 3
Peel the banana and mash it. Do this with the back of a fork. It’s best to use a ripe banana. The ripe bananas are easy to mash with the fork.
Step 4
Whisk egg in another bowl. Add melted butter to egg. Then add milk and peanut butter and gently whisk them together.
Step 5
Pour your wet ingredients into the dry ingredients bowl and mix with spatula until smooth.
Step 6
Set heat to medium and spray drying pan or pancake pan with oil.
Step 7
You can use a measuring cup or ladle to pour batter into pan.
Step 8
When you pancakes try to get bubbles on surface, then you know it’s the time you should flip them. When the other side become slightly brown, your pancake is ready.
reference: yummynotes