Pancakes with bananas and powdered sugar
Pancakes with bananas combine delicate and thin dough with the natural sweetness of ripe bananas. The aroma of melted butter emphasizes the subtlety of the taste, and the velvety structure of bananas perfectly harmonizes with thin, golden pancakes. This dish not only tempts with its taste, but also with the simplicity of preparation. Pancakes fried in butter gain a light crunch, and their interior is filled with a warm, sweet filling. Sprinkled with powdered sugar, they become a delicious dessert. Check it out how to make banana pancakes with our simple recipe.
Banana pancakes recipe
Ingredients
Banana Pancake Dough
- 1.5 cups of wheat flour
- 1 cup milk
- 1 cup water
- 2 large eggs
- 2 tablespoons butter
Ingredients for the filling
- 4 ripe bananas
- 2 tablespoons powdered sugar
- 2 tablespoons butter
Instructions
Preparing the pancake dough
Crack two fresh eggs into a large bowl, which will be the base for the pancake batter, giving it the right structure and elasticity. Then pour in water and milk, preferably at room temperature, which will make it easier to combine the ingredients. Add sifted flour, which will prevent lumps from forming. All ingredients should be thoroughly mixed using a mixer at medium speed or vigorously stirred with a kitchen whisk. It is important to mix until the batter is smooth.
Melt two tablespoons of butter. You can do this in the microwave, heating it in a small bowl on low power until it melts completely. You can also melt the butter on low heat in a saucepan, being careful not to burn it. Set the melted butter aside for a moment to cool slightly, so that it does not curdle the eggs when added to the dough. When the butter is ready, pour it into the previously prepared pancake dough. Then mix everything thoroughly, you can do this with a kitchen whisk, a mixer at low speed or a regular spoon. Adding butter to the dough will make the pancakes more delicate, elastic and will not stick to the pan during frying. After mixing, it is worth making sure once again that the dough has the right consistency - it should be uniform, smooth and slightly liquid, ideal for pouring into the pan. Set the prepared dough aside for 15 minutes.
Heat a pan well over medium heat, a non-stick pan or a pancake pan is ideal for this. Heat for a few minutes until the pan reaches an even temperature, which will ensure proper frying. When the pan is ready, scoop the pancake batter using a ladle, which allows you to easily measure a portion. Pour the batter into the center of the pan, then immediately begin to swirl the pan in your hand to evenly distribute the batter over the entire surface. It is important to move the pan in smooth, decisive movements before the batter begins to curdle, this way the pancake will be thin and even.
Fry the pancake for about 1-2 minutes, until the edges start to pull away from the pan and the bottom takes on a delicate, golden color. Then carefully flip the pancake using a spatula and fry for a moment longer on the other side. Repeat the process with more portions of dough.
Transferring the pancakes
Cut the bananas into equal slices and place them on the pancake. After placing all the slices, roll the pancake into a roll. It is important to do this slowly and carefully, pressing lightly so that the roll is compact and does not unwind later.
The rolled pancakes are ready to serve. You can also fry them in a pan by melting 2 tablespoons of butter. The pancakes will become crispy and the bananas will become warm. Sprinkle everything with powdered sugar.
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