Banana-strawberry pancake
Soft, fluffy and fruity pancakes that are very easy, simple and quick to make.
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Calories:
Equipment
- Stainless steel skillet, non-stick skillet or griddle pan
Ingredients
- 1 Cup All-purpose flour
- 1¼ Teaspoon Baking powder
- ¼ Teaspoon Baking soda
- 2 Tablespoon Dark brown sugar
- ½ Teaspoon Salt
- 1 Large Eggs
- 1 Teaspoon Pure vanilla extract
- ¾ Cup Milk + 2 tablespoon Lemon juice
- 1 Small Banana, thinly (but not too thin) sliced
- 5 Medium Strawberries, sliced
- Soft butter and maple syrup to serve
Instructions
- In a large mixing bowl, combine the flour, baking powder, baking soda, sugar and salt.
- In another bowl, whisk to combine the milk, egg and vanilla. Quickly incorporate the liquid mixture into the flour just until combined. Fold in the sliced banana and strawberries.
- Place a large skillet over medium heat or a griddle pan preheated to medium-heat (about 325°F) and paint a very thin oil. Ladle ¼ cup of the batter into the pan and cook undisturbed until bubbles appear on the surface and the bottom is golden brown, about 2 minutes. Flip and continue cooking the second side for a minute or until nicely browned. Transfer to a warm plate and continue cooking the rest. Serve immediately with your favourite syrup a soft butter.
Notes
Use buttermilk if you have instead of milk+lemon juice.
Brush a tablespoon of oil if using stainless steel pan, but if using a non-stick pan or griddle, a very thin brush of oil is more than enough, or you will end up with a fried pancake.
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