Brunches & breakfasts , Crepes & French toasts

Banana pancakes

Preparation 10 min
Cooking 20 min
Servings 4
Freezing Absolutely

I have always loved super thick banana pancakes. The texture feels like a cloud! I like to use my old frozen bananas which are soft once thawed. Perfect for this deluxe pancake recipe!

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Ingredients

1 1/2 cup flour
3 tablespoons brown sugar
3 teaspoons baking powder
2 pinches salt
1/2 teaspoon ground cinnamon
2 large ultra-ripe bananas
2 large eggs
1 1/4 cup milk
1/2 teaspoon vanilla extract
2 tablespoons vegetable oil
Maple syrup and sliced bananas, to serve

Preparation

In a large bowl, put the flour, baking powder, salt, cinnamon and brown sugar and mix.
In another bowl, put the bananas, eggs, milk and vanilla and whisk. Pour the mixture into the flour and whisk for 2 minutes to obtain a homogeneous texture.
In a large nonstick skillet over medium heat, pour the vegetable oil and, using a paper towel, spread the oil in the skillet. Pour about 1/4 cup of the mixture into the pan and cook for about 2 minutes per side or until golden brown. Continue cooking with the rest of the mixture. Top with banana slices and drizzle with maple syrup!

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Our sommeliers suggest

Bartenura Moscato 2021

Lombardie, Italie

Fresh, sweet, light, and effervescent, this Moscato expresses notes of fruit salad in summer! It will be very interesting on pancakes at breakfast, gelatos, fresh fruit desserts, or pancakes, as is the case here. See the product

Éplucheur, 4.4%

Le Lion Bleu

White beer of German inspiration, it is conventionally a thirsty beer. At the aromas of banana and clove developed by yeast, it will resonate with the banana of the pancake. Little sweet, with marked excitement, it will be the ideal companion for an alcoholic brunch. Digest beer, it will not encroach on your appetite! See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!