Banana Pancakes

Banana Pancakes
Quantity Ingredient
170 g Wheat Flour Type 405
0,25 l Milk
2 Eggs
1 packet Vanilla Sugar
3 Bananas
3 tsp Lemon juice
30 g Margarine
30 g Almond Sticks
2 tsp Sugar
30 g Chocolate Sauce

Banana pancakes do not only taste very good to children. You can bake three large banana pancakes from the dough and serve them warm, or bake six small banana pancakes, let them cool down and serve them with a scoop of ice cream for dessert. It is best not to use bananas that are too soft so that they do not become porridge during baking, but keep their shape as slices. For the pancake dough flour in a bowl and add milk. Using a whisk, carefully stir the milk into the flour until the dough is lump-free. Beat the eggs and stir into the dough. Season the dough with a pinch of salt and add a packet of vanilla sugar. Peel the bananas, cut them diagonally into not too thick slices and put them in a small bowl. Immediately drizzle freshly squeezed lemon juice over the banana slices so that they do not turn brown in the air. Preheat the oven to 50° so that the finished banana pancakes can be kept warm until the last pancake is baked. Heat 10 g margarine per banana pancake in a coated pan. When the margarine has melted, add a ladle of pancake dough to the pan. Spread the banana slices on the dough. Lower the temperature to medium and bake the banana pancake until the surface is firm. Should the dough brown too quickly on the underside, set the temperature a little lower. When the top is firm, slide the banana pancake onto a large flat plate and return it to the pan upside down so that the top is at the bottom. Bake the banana pancake from the other side until the top is firm. Slide the banana pancake back onto the plate and keep it warm in the preheated oven at 50°. Bake the other two banana pancakes in the same way. Place the almond sticks and sugar in a small butter pan or in a coated pan and heat to the highest heat while stirring with a wooden spoon. As soon as the sugar begins to become liquid, lower the temperature to medium and continue stirring the almond sticks until they begin to brown easily. Take care that the almond sticks do not get too dark, which can happen very quickly at the end of the roasting process. Remove the pan from the heat in time and allow to cool slightly. Arrange the banana pancakes on plates. It is best to remove almond sticks from the pan with a tablespoon and sprinkle pancakes over the bananas. If you like, chocolate sauce drips over the banana pancakes, as you can see in the picture above.

Servings: 3, Difficulty: 
Preparation time: 15 minutes, Total duration: 20 minutes

All data per serving:
626 kcal
94 g
17 g
23 g

(C)opyright by Marions Kochbuch