Here is a great way to use up those withering bananas. These pancakes are really easy to make and is super fluffy!
Makes 10 pancakes
Ingredients
2 cup (240g) All-Purpose Flour, sifted (Can substitute with gluten free flour)
1 1/3 tbsp Baking Powder
1/4 tsp Salt
4 tbsp (55g) Caster Sugar
1 1/2 cup Milk
2 Large Egg, separated
2 very ripe bananas
2 tbsp Unsalted Butter, melted
1 tsp Vanilla Extract
Method
Separate the eggs and in your stand mixer, using the whisk attachment beat egg whites to a soft peak and place to one side. Place egg yolks and sugar in the stand mixer with the whisk attachment and beat until the sugar is incorporated, about 2 minutes. Add milk, vanilla extract, mashed up bananas, salt and melted butter and mix on on medium for 1 minute. Add sifted flour and baking powder and mix for 1 minute. Lastly fold in egg whites with a silicon spatula, do not over mix to knock out the air.
Heat a non stick pan on medium to low heat. Grab a couple of silicon egg rings and place a small amount of butter in the rings. Place enough batter in the rings to come up about 3/4 of the height. Wait for the bubbles to form on top then remove the rings and flip. Cook until golden, repeat.
To serve, grab some strawberries or berries. I like putting an additional knob of butter and lots of maple syrup. For a sweeter version, you can also sprinkle some icing sugar over the pancake before serving. Enjoy!
** If you do not have a stand mixer, the same can be done with a electric hand whisk or whisk
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Happy cooking! I would really love to see your results. Please post a snap of your dish on instagram and tag with #jimmywongeats