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Pancakes with banana in milk

1467

Kitchen European

Calorie content 180.4 kcal

Portions 2 port.

Cooking time 20 minutes.

Proteins * 6.6 gr.

Fats * 6.8 g

Carbohydrates* 37.5 g

Content

Banana pancakes have a special aroma and taste, only ripe bananas with bright yellow skin and brown spots are needed. It is better to keep unripe bananas for 1-2 days in a dark place so that they reach full ripeness. In this recipe, the dough is kneaded with milk.

Ingredients

Banana 2 pcs. Cow's milk 65 ml. Egg 1 PC. Wheat flour 4 tablespoons Granulated sugar 1 tbsp Vegetable oil 1.5 tbsp

Cooking process

Peel the bananas, cut them into pieces and place them in a bowl convenient for kneading the dough. Then mash them well with a fork.

Beat an egg into the resulting banana puree, pour milk and add sugar and salt. Use a fork to mix these ingredients until smooth.

Sift the required amount of flour on a sieve, pour it into mashed banana and knead the dough so that there are no lumps of flour.

Then pour vegetable oil into the dough and stir well again.

Heat a skillet with a little oil over medium heat.

Spoon the prepared dough into a frying pan in the form of small pancakes. Spread the dough a short distance between portions so that it is convenient to turn the pancakes.