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Banana and egg pancakes

1754

Kitchen Russian

Calorie content 109.2 kcal

Portions 3 port.

Cooking time 30 minutes.

Proteins * 6.8 g

Fats * 10.2 g

Carbohydrates* 10.4 g

Content

These pancakes really don't include other ingredients: just eggs and bananas. Moreover, the number of bananas corresponds to the number of eggs used. The dough turns out to be quite liquid, so it is convenient to form thin pancakes. It is also important to remember that it is better to make them small, so that it is easier to turn them over later: they are very delicate. The taste of the pancakes is quite specific, sweet, radically different from the classic counterparts on wheat flour. You should definitely try to taste and appreciate them.

Ingredients

Banana 3 pcs. Egg 3 pcs. Vegetable oil for frying

Cooking process

So, as already mentioned, to prepare the dough, the number of bananas must match the number of eggs. It also becomes clear from experience that this number also applies to the number of eaters. It is advisable to use ripe, soft bananas. They give more sweetness and provide a delicate texture.

Peel the bananas and puree them using a submersible or stationary blender. Alternatively, you can mash the pulp just with a fork - then small pieces of banana will "flicker" in the finished pancakes.

Add eggs to the banana puree and mix well until completely homogeneous, using the same blender or just a whisk. The consistency of the mass is liquid, flowing, with large air bubbles.

Heat some vegetable oil in a frying pan until hot. We collect a small portion of the dough with a tablespoon and pour it into a hot frying pan in the form of small pancakes. It is advisable not to form the pancakes tightly to each other, since then it will be difficult to turn these delicate products over. You need to fry the pancakes without a lid at an average stove temperature for literally one to two minutes on each side. Thanks to the banana, the crust sets and caramelizes very quickly.

Remove the finished pancakes from the pan and transfer to a plate. We serve them hot with sour cream, cottage cheese, fruit puree and other not too sweet additives.

Bon Appetit!