This time, I made banana pancakes.
I decided to cook these pancakes on a frying pan, as pancakes are usually cooked. I used butter, which gave them a butter and banana hotcake flavor. However, they didn’t puff up well, and they ended up looking like thin hotcakes (so I stacked them up).
Japanese link: Banana Pancake Recipe
Banana Pancake Recipe: Ingredients
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) | Notes |
| 1 | Egg | 60 | 91 | ¥20 | 1 medium egg |
| 2 | Flour | 100 | 368 | ¥20 | |
| 3 | Canola oil | 10 | 92 | ¥3 | |
| 4 | Milk | 60 | 40 | ¥12 | |
| 5 | Sugar | 40 | 155 | ¥12 | |
| 6 | Salt | 0.5 | 0 | ¥0 | A pinch |
| 7 | Banana | 110 | 95 | ¥40 | |
| 8 | Butter | 20 | 146 | ¥70 | 1 stick |
| 9 | Honey | 20 | 59 | ¥41 | |
| (Total) | 420.5g | 1046kcal | ¥218 |
Calories and prices are approximate values.
Banana Pancake Recipe: Instructions
(1) I beat the egg whites with a hand mixer for about one minute. Once stiff peaks formed, I added 10g of sugar and mixed again for a few more seconds until they became glossy and white (the sugar helps prevent the meringue from collapsing).
(2) In a separate bowl, I added one egg yolk, 30g of sugar, and a pinch of salt and mixed well with a hand mixer until the mixture became pale.
(3) Then, I added 10g of canola oil, 60g of milk, and 100g of flour, mixing well with the hand mixer after each addition.
(4) I added the meringue from (1) and one mashed banana to the mixture from (3) and stirred with a spatula until the color was uniform, mashing the banana as I went.
(5) I melted butter in a frying pan over low heat, poured in the batter from (4), and waited about 2-3 minutes before flipping and cooking both sides until golden brown.
(6) The pancakes didn’t puff up well, and they ended up looking like thin hotcakes. I stacked them up and drizzled 20g of honey over them. The flavor, thanks to the butter, was a delicious mix of butter and banana hotcake.
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