Saturday, December 20, 2014

Banana Pancakes

 Hey there! I miss writing on Pretty Capricieuse, but you’re always on my mind. I really wish for you guys to follow me on Snapchat at Prettycap where you can follow me wherever I go, and it’s really my fastest way to reach out to you. Today, I want to share with you one of my favorite recipes. First of all, it’s super easy to make whether you’re a foodie or just a mere beginner, at home or cooking in a kitchenette at a rented flat or hotel room, this recipe is just filling, fast, and delicious. You can find the ingredients anywhere.

  Usually my mom cooks lunch on Sundays, (she’s a really good cook, so I’ve got this passion for cooking from her), and one Sunday I slept in until noon and I still wanted to have breakfast although lunch was going to be ready in 2 hours. I wanted to make these pancakes, we had bananas at home. Mom was discouraging; she thought that it was going to make a mess in the kitchen for just one portion of pancakes. I just didn’t listen to her! I made my pancakes and once done, she could not believe how, in the blink of an eye, it was there dripping with warm honey and topped with butter bananas—just like I remember them in my childhood cartoons, do you know the Berenstain bears?! This little cute family of grizzly bears, so cute! Given it’s Sunday tomorrow, trust me on this one and please yourself with a quickie royal breakfast with these Banana Pancakes! 

2 small sized bananas (or one big banana)
2 eggs
1 tsp white vinegar for the smell and the taste
1 ½ sachet of vanilla sugar or the equivalent of 1 tbsp
3 full tbsp flour
1 tbsp baking powder (optional)
2 tbsp of butter
Honey or maple syrup for garnish

1- Smash the bananas until it becomes like a puree.
2- Add the eggs, the white vinegar, and the vanilla sugar.
Mix well until it becomes homogeneous.
3- Add the flour; you can add more gradually depending on the portion size of the bananas and eggs.
Add baking powder if you wish your pancakes to swell when heating.
Mix well.
4- Melt the butter on a pan and pour in the pancake dough.
Use a cup to measure the amount of batter for every pancake to have them all of the same size.
Once you pour the batter on the skillet you can flatten the pancake with a spoon in circular moves.
5- When you see bubbles forming on the surface of the pancake, you can flip it to the other side. You can also check for when the side turns golden.
Usually the other side doesn’t take as long as the first side to cook.
6- Spread the pancakes on a platter once you get them off the heat—if you just stack them directly on top of one another, they will be too humid and personally I don’t really like it that way.
7- Once they are cooled off, yet still warm, put the pancakes on top of each other and drizzle with honey or maple syrup. You can also add tiny squares of butter and bananas. Feel free to eat your pancakes with fruits, ice cream, or even Nutella!

I hope you try and love this recipe; it’s really one of my favorites!

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