filled with sweet bananas. These banana egg pancake are full of nutrition and the recipe is great for breakfast every morning!
– All-purpose flour – Eggs – Milk – Sugar – Unsalted butter – Ripe bananas
Sift the all-purpose flour into a bowl and add eggs, milk (or water) and sugar. Whisk it to mix well. Set aside.
Heat butter in a pan, add the bananas and cook over medium heat until the bananas start to soften and browned, about 1 minute. Make sure not to overcook the bananas. Dish out and set aside.
Grease a little bit butter on a 12-inch nonstick frying pan, on medium heat. Pour 1/6 of the batter into the pan. Swirl to coat the entire pan.
Cook until the bottom part is golden, about 1 minute. Loosen the edges and turn the pancake over. Cook the other side, for another 1 minute, or until golden.
Transfer each pancake to a serving platter. Fill the bottom half of the pancake with one portion of the Banana filling. Fold the pancake over to close it.
Top the banana pancakes with some berries. Drizzle maple syrup on the banana pancakes before serving.
Thick Brush Stroke
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