Ingredients
Dry Ingredients
- Wheat Flour - 1 cup
- Cinnamon powder – 1/4 tsp
- Baking powder - 2 tsp
- Honey/White Sugar/Brown Sugar – 2 tbsp Adjust according to your taste, I used brown sugar
- Salt - 1/4 tsp
Wet Ingredients:
- Banana - 1 1/2 cup mashed
- Egg - 1
- Milk – 3/4 cup I used 2% milk
- Vinegar - 1 tsp
- Vanilla extract – 1/4 tsp
- Olive oil/butter – 1 tablespoon + 1 tsp for the batter
- Butter – 1 tbsp Unsalted, Melted at room temperature
Instructions
- In a bowl add all the dry Ingredients; mix well and Set aside
- In a separate bowl beat the eggs well; add milk banana puree, melted butter and vanilla extract; whisk well
- Add the dry ingredients to the wet ingredients and stir gently. Set batter aside for 10 minutes
- Heat an iron skillet or a non-stick pan on low to medium heat. Reduce heat to low and pour a ladle full of batter in the center of the pan. Do not spread the batter. Allow it to spread on its own. Add little butter around the edges. Cook the pancake on low medium heat for half a minute or until bubbles appear over the pancake
- When the pancake turns to a nice golden shade, flip it over and cook for half a minute and transfer to the serving plate
- Serve warm, topped with butter/honey/Maple Syrup/Powdered Sugar/Caramel syrup/butterscotch syrup/Fruit syrup
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Notes
- For eggless version add 2 bananas instead of one
- If you are resting the batter for a long time drizzle some tablespoon of milk to reach the desired consistency
- All purpose flour can be used instead of whole wheat
- Cardamom powder can be added for flavoring
- Yogurt/ curd can be replaced with milk + vinegar
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