Mini banana pancakes
Pancake batter
Ingredients · Servings 4 people
- 120 g flour
- 2 tsp baking powder
- tsp salt
- pinch of nutmeg (optional)
- 1 large egg
- 240 ml milk
- 30 ml rapeseed oil
- 15 ml maple syrup
- 1 space
Method · 10 min
- Whisk the flour, baking powder, salt, and nutmeg together in a bowl.
- Add the egg, the milk, rapeseed oil, and maple syrup. The batter should be slightly lumpy.
- Cut the banana into slices just over a centimeter thick.
- Heat a pan over medium heat and add a little butter.
- Spoon 1 tablespoon of batter onto the pan for each pancake, leaving a few centimeters of space between them. Add a slice of banana to the center of each pancake.
- When the top starts to bubble and the bottom is golden brown (about 1 to 1 1/2 minutes), carefully flip them over with a spatula. Continue until the bottoms are golden brown. Repeat with the remaining batter.
- Serve with butter and maple syrup.
Add the egg, milk, rapeseed oil, and maple syrup. The batter should be slightly lumpy.
The ground
Spoon 1 tablespoon of batter onto the pan for each pancake, with a few centimeters of space between them. Add a slice of banana to the center of each pancake.
