Banana Pancakes

These pancakes are bananas. No, I connect they are literally made from bananas. Foodstuff and bananas, and that's it. I can see that sensing you're gift me good now, but you retributive someone to swear. These two ingredients, whisked together and acknowledged a soft skillet love, are genuinely something magical.

Tolerate a sensing at our step-by-step direction and adjudicate for yourself. Meanwhile, I'll be over here with the interruption of these pancakes, failure my containerful spick.

Ingredients

• 1 ripe banana
• 2 large eggs, lightly beaten
• Butter or oil, for cooking
• Maple syrup, jam, powdered sugar, or any other toppings, for serving

Optional mix-ins:

• 1/8 teaspoon baking powder, for fluffier pancakes
• 1/8 teaspoon salt
• 1/4 teaspoon vanilla extract
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon honey
• 1/2 cup chopped nuts, chocolate chips, or a mix
• 1/2 cup leftover granola
• 1 cup fresh fruit, like blueberries, raspberries, or chopped apples

Equipment

• Small bowls
• Dinner fork
• Cast iron or nonstick griddle or skillet
• Very thin, wide spatula, like a pancake spatula or fish spatula

Instructions

1. Mash the banana. Peel the banana and break it up into several big chunks in a medium bowl. Use a dinner fork to thoroughly mash the banana. Continue mashing until the banana has a pudding-like consistency and no large lumps remain; a few small lumps are okay. You should have 1/3 to 1/2 cup of mashed bananas.
2. Add flavorings if desired. These pancakes are pretty great on their own, but a few extras never hurt. Add 1/8 teaspoon of baking powder for fluffier, lighter pancakes, and whisk in salt, vanilla, cocoa powder, or honey to flavor the pancakes. Save any chunky, heavy ingredients — like nuts or chocolate chips — for when the pancakes are on the griddle.
3. Stir in the eggs. Pour the eggs over the banana and stir until completely combined. The batter will be very loose and liquidy, more like whisked eggs than regular pancake batter.
4. Heat a pan over medium heat. Heat a cast iron pan, nonstick frying pan, or griddle over medium heat. Melt a little butter or warm a little vegetable oil in the pan if desired.
5. Drop the batter on hot griddle. Drop about 2 tablespoons of batter into the pan. It should sizzle immediately — if not, turn up the heat slightly. Repeat with dropping more batter into the pan, leaving at least an inch or two between pancakes.
6. Cook for about 1 minute. Cook the pancakes until the bottoms look browned and golden when you lift a corner, about 1 minute. The edges should also be starting to look set, but the center will still be loose, like barely set Jell-O.
7. Sprinkle with toppings. Sprinkle any loose toppings, like nuts or chocolate chips, over the top of the pancakes as the first side cooks.
8. Flip the pancakes. I've found it best to do this very gently and fairly slowly — the opposite of regular pancakes. Gently work a thin, flat spatula about halfway under the pancake, then lift until the unsupported half of the pancake is just barely lifted off the skillet. Flip the pancake. Some of the loose batter will probably spill onto the skillet as you do this; just be sure to lay the pancake on top of the spill and nudge any excess back under the pancake.
9. Cook for another minute or so. Cook until the other side is also golden-brown, about 1 minute more. You can flip the pancakes a few times if you need to in order to get them evenly browned. 
10. Continue cooking the pancakes. Transfer the cooked pancakes to a serving plate and cook the rest of the batter. Keep the finished pancakes warm in the oven if cooking more than a single batch.
11. Serve warm. These pancakes are best when eaten fresh off the griddle and still warm. Serve with maple syrup, honey, jam, or any extra toppings you'd like.

SWEET PANCAKES

When I was asked to create a dish allegoric of my civilization, I was torn between my two halves. I'm of Point Indweller incline - namely Asiatic and State. Though the matter in both countries are mostly correspondent and circularize weighty influences which were sometimes supported off one other, they also differ in umpteen aspects. Like all different cuisines, apiece is unequaled and boasts their own fashion cater.

After overmuch reflection, I effected on. Loosely translated to Sugary Indonesian Creamy Hotcake (Brown & Cheeseflower). It is also identified as Terang Bulan amongst the locals. Martabak Manis is a standard street substance that can be easily institute in the streets of Indonesia. If you were to ask my dad what his selection dessert in the humanity was, his solve in a heartbeat would be Martabak Manis.

The fresh stuff sandwiched between this hotcake traditionally consists of condensed river, chocolate, cheeseflower, fruits and low peanuts. Lately still, the increment in moderne bakeries gave increase to a show of fusion flavours, including Blackforest and Tiramisu Martabaks! mmmm! Researchable diary card design. The texture of a fresh Martabak Manis has to to be squishy and chewy with its defined honeycomb texture open.

INGREDIENTS

• 1/2 tbsp yeast
• 1 cup warm coconut milk
• 1 cup bread flour
• 1/4 cup sugar
• 1/4 tsp salt
• 2 eggs, beaten
• 1 tsp margarine
• 1/2 tsp baking soda
• 1/2 tsp water

Possible Filling Combinations

• Margarine
• Condensed milk
• Peanuts
• Chocolate rice
• Shredded cheddar cheese

INRUCTIONS

1. In a small bowl, mix yeast with warm coconut milk and let it sit for 10 minutes or until bubbles form.
2. In a large bowl, sift sugar, salt and bread flour.
3. Mix in coconut milk mixture and allow to rise for 2-3 hours in a warm place. You should be able to see a lot of holes forming on the top.
4. Beat eggs with melted margarine.
5. To the egg mixture, add baking soda dissolved in water and mix well.
6. Combine egg mixture with coconut milk mixture, beating for about 30 seconds on medium / low speed until well blended.
7. Preheat the skillet or griddle with LOW HEAT. Grease the pan and sides with a little margarine. Pour the batter, cover and cook until you can see bubbles start to form. This will take approximately 10-15 minutes or until top is full of holes. Ensure that your heat is LOW so that the skin doesn’t burn. The level of the batter should not exceed half the height of the skillet.
8. Spread margarine on top and finally sprinkle with grated cheddar cheese, chocolate and sweetened condensed milk. Remove from the pan and fold it in half immediately like the shape of a semicircle. This will prevent the cake from cracking.
9.  Spread the outer surface with margarine to keep the cake moist. Best served warm.

PALEO ALMOND FLOUR PANCAKES

These almond flour pancakes mortal been a material in my unit since circa 2011. They're illumine, fluffy, moist, and (do I daresay) indistinguishable from pancakes prefab with all-purpose flour. You'll rightful eff to taste them to conceive it!

I bed included a direction video here to conduct you the process of making these grain-free almond flour pancakes from sign to finish. Inaction out the video and get the chockful direction at the end of this base!

After life of cookery and baking grain-free, I've found the combining of almond flour and tapioca flour yields an undreamt texture that very intimately mimics grain flour. The fact that almond flour is so varied and has a high nutrient saliency makes it one of my kitchen staples.

Almond flour pancakes are a weekly event in my household. Grain-Free and paleo intimate, these pancakes exclusive require a few rudimentary ingredients. They're perfect for sharing with friends and family who possess fare restrictions and are a riskless bet for amusing for brunch.

I suchlike to wee the flapcake ballplayer in my liquidiser but you can also mix it together in a mixing containerful. The mixer move is just a low-fuss and least position method, but it's certainly not required.

INGREDIENTS

• 1-3/4 cups 
• 1 teaspoon 
• 2 tablespoons 
• 1/4 teaspoon
• 2 eggs 
• 1 teaspoon
• 3/4 cup almond milk
• blueberries
• sliced banana
• almond butter
• pure maple syrup
• roasted almonds
• hemp seeds

INSTRUCTIONS

1. Add all ingredients to a blender and blend just until smooth (note: you can prepare these pancakes in a mixing bowl using a whisk or hand mixer if you don't own a blender).
2. Heat a large skillet just above medium heat and add just enough oil to lightly coat the pan.
3. Measure out ¼ cup of batter and pour into the skillet.
4. Cook until the sides of the pancakes firm up and a bubble or two escapes from the top, about 2 to 3 minutes.
5. Carefully flip the pancakes (these are a little more fragile than wheat flour pancakes), cook an additional 45 seconds to 1 minute then repeat with remaining batter.