Banana Pancakes: A Sweet Treat for Your Morning
If you’re craving a warm and indulgent breakfast, these banana pancakes with crunchy hazelnuts and a drizzle of maple syrup will surely satisfy your sweet tooth. Perfect for a leisurely weekend morning or a special occasion, these pancakes are fluffy, rich in flavor, and offer a delightful twist on the classic pancake recipe.
Ingredients
| Ingredient | Amount |
|---|---|
| Bananas | 140g |
| All-purpose flour (00) | 250g |
| Whole milk | 250g |
| Hazelnuts | 80g |
| Sugar | 30g |
| Egg | 1 |
| Butter | 15g |
| Fine salt | 1 pinch |
| Baking soda | 1 tsp |
| Maple syrup | To taste |
| Crushed hazelnuts | To taste |
| Sliced bananas | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 200 |
| Protein | Approx. 4g |
| Carbohydrates | Approx. 35g |
| Fats | Approx. 8g |
| Fiber | Approx. 3g |
| Sugars | Approx. 12g |
Instructions
-
Prepare the Wet Ingredients
Start by melting the butter. You can do this in a small saucepan over low heat or in the microwave. Once melted, set it aside to cool slightly. Peel the bananas, ensuring they are well-ripened, as this will help them blend smoothly into the pancake batter. Cut the bananas into small chunks and place them in a large mixing bowl. Add the whole milk and the cooled melted butter to the bananas. Use a fork or a potato masher to mash the bananas, mixing them with the liquid ingredients until smooth. -
Make the Dry Ingredients
In a separate bowl, sift together the all-purpose flour, sugar, and baking soda. Sifting helps to ensure that your pancakes turn out light and fluffy, free from lumps. Stir to combine the dry ingredients evenly. -
Combine Wet and Dry Ingredients
Create a well in the center of the dry ingredients and pour in the banana mixture. Crack in the egg, adding a pinch of fine salt for flavor. Stir gently, mixing the ingredients until they form a smooth batter. Be careful not to over-mix, as this can result in dense pancakes. -
Prepare the Hazelnuts
Roughly chop the hazelnuts. These will add a delicious crunch to the pancakes, so make sure the pieces are not too small. Set them aside for use later. -
Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or cooking spray. Once the pan is hot, pour a ladleful of batter into the center, gently spreading it out into a round shape. Immediately sprinkle a few chopped hazelnuts on top of the pancake batter. Allow the pancake to cook for about 2-3 minutes, or until bubbles begin to form on the surface. Flip the pancake and cook for another 1-2 minutes on the other side, until golden brown and fully cooked through. -
Assemble and Serve
As each pancake is ready, stack them on a plate. Add a few slices of fresh banana on top of each pancake for added sweetness. Drizzle with maple syrup for that perfect finishing touch. If desired, sprinkle more crushed hazelnuts on top for an extra crunchy bite.
Tips for Perfect Banana Pancakes
- Banana Ripeness: Use ripe bananas as they provide more natural sweetness and create a smoother batter. Overripe bananas work best for mashing.
- Cooking Temperature: Ensure that the griddle or pan is at the right temperature before cooking the pancakes. If itโs too hot, the pancakes will burn on the outside before cooking through.
- Hazelnuts: Toasting the hazelnuts lightly before adding them to the pancakes can enhance their flavor. Just place them in a dry skillet over medium heat for a few minutes, stirring frequently, until they become fragrant.
These banana pancakes are perfect for a hearty breakfast or brunch. The combination of mashed bananas, crunchy hazelnuts, and the sweet maple syrup makes each bite a delightful experience. Whether youโre making them for a family gathering or simply treating yourself, these pancakes are sure to become a favorite!
