Buttermilk banana pancakes. A tried-and-true recipe from an old notebook
A perfect sweet breakfast option. They're quick to prepare and just as quick to disappear. They're a hit with both children and adults.
Ingredients · Servings 3-4 people
- 2 cups of wheat flour
- 1.5 cups of natural buttermilk
- 2 whole eggs
- a pinch of salt
- half a teaspoon of baking soda
- 2 bananas
- frying oil
- powdered sugar and banana pieces for decoration
Method · 15 min
- Sift the flour into a bowl. Add salt and baking soda.
- Combine the eggs and butter using a whisk. Then, pour the dry ingredients into the wet ingredients and mix thoroughly.
- Peel the bananas, cut them into small cubes, and add them to the batter. Gently mix all the ingredients together.
- Heat a teaspoon of oil in a frying pan. Drop the batter into the pan using a spoon. Fry the pancakes on both sides until golden brown. Transfer the browned pancakes to a plate lined with parchment paper to drain off any excess oil.
- Serve the finished pancakes sprinkled with powdered sugar and banana slices.
