ALEJANDRA MANCIPE

ALYSSA RIOS

RECIPES

Banana pancakes

INGREDIENTS:
200 GRAMS OF FLOUR 2 BANANAS
2 EGGS 1 TEASPOON OF SUGAR
½ CUP OF MILK 1 TABLESPOON OF SYRUP
1 TABLESPOON OF OIL

PROCEDIMIENTO:
SIFT THE FLOUR WITH THE SALT INTO A MEDIUM OR LARGE BOWL. CUT THE BANANA INTO VERY
SMALL PIECES THAT ARE EASY TO CRUSH.
ADD THE REST OF THE INGREDIENTS (EXCEPT THE BUTTER) TO THE BOWL. BEAT UNTIL VERY WELL
INTEGRATED. YOU CAN ALSO USE A BLENDER FOR THIS STEP. LET THE BANANA PANCAKE BATTER REST
FOR 10 TO 15 MINUTES.
POUR A LITTLE BUTTER IN THE PAN WHERE YOU WILL PREPARE THE BANANA PANCAKES SO THAT
THEY DO NOT STICK TO YOU. HEAT THE PAN.
TIP: USE A NON-STICK PAN FOR YOUR PANCAKES, BECAUSE EVEN IF YOU USE BUTTER, THE PANCAKES
MAY STILL STICK IF YOU USE A PAN WITHOUT NON-STICK MATERIAL.
WHEN THE BUTTER HAS MELTED, POUR A PORTION OF THE PANCAKE BATTER INTO THE PAN. LOWER THE HEAT,
AND WHEN BUBBLES START TO APPEAR ON THE SURFACE, FLIP THE BANANA PANCAKE TO COOK IT ON BOTH
SIDES, JUST LIKE WE DO WITH TRADITIONAL FLUFFY PANCAKES.
GO COOKING EACH PANCAKE UNTIL YOU RUN OUT OF DOUGH. YOU CAN SERVE THESE BANANA
PANCAKES FOR BREAKFAST, AS THEY WILL FILL YOU WITH ENERGY FOR THE WHOLE DAY.
ACCOMPANY THEM WITH JAM, MAPLE SYRUP, ICE CREAM OR ANY COMPANION OF YOUR CHOICE.
ENJOY!