Mini Banana Pancakes

ByJun
Mini Banana Pancakes1
Mini Banana Pancakes2
Mini Banana Pancakes3

Cook Time

15 mins

Cuisine

Western

Comments

Read 4 Comments
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When we make pancakes, we usually make it  for 2, for 4, or sometimes for the whole family, and more. But being a single guy on single’s day (11.11), I wanted pancakes just for myself. So here’s a pancake recipe for one.

It doesn’t have to be sad and boring though, because even with just a single scoop of flour, a single spoon of sugar, a single egg, a single pinch of salt and cinnamon, and a single banana (and also a half-cup of milk and 2 teaspoons of baking powder but the measurements don’t sound as poetic so they’re relegated to this bracket lol), much can come from it.

Because instead of just regularly mixing all the pancake ingredients together, I cut up the bananas into coins, dipped them into the pancake batter, and fried each coin-sized banana piece as separate, individual pancakes. They turned out super cute and just as sweet and fluffy as regular pancakes, only better because each mini pancake had a gooey center of soft and sweet banana, which gave them more banana flavour and a more playful texture than any other pancake I’ve had.

So despite pancakes being a usually communally-cooked dish, this version made for one more than held its own. With these mini banana pancakes, the single life can still be as sweet as maple syrup, as full as cream. (Because they were the final garnishes on the pancakes, geddit? )

Ingredients

Yields: 1
  • 1 large banana
  • 120 g all-purpose flour
  • 8 g baking powder
  • 10 g sugar
  • 2 g of salt
  • 1 g of cinnamon powder
  • 120 ml milk
  • 1 egg
  • 15 ml vegetable oil - or another neutral oil
  • 30 ml maple syrup
  • 1 tbsp whipped cream

Method

  • Peel the banana and slice it into ¼-inch thick coins.
  • Mix the all-purpose flour, baking powder, sugar, salt, and cinnamon powder in a bowl, then add in the milk and eggs and stir together until smooth. Finally add in the banana slices into the pancake batter and mix them very gently to coat the bananas without breaking them.
  • Heat up the vegetable oil on a non-stick pan over medium heat. Then using a pair of small tongs or chopsticks, pick up the batter-coated banana pieces one by one, and place them onto the hot pan to cook, leaving at least a ½-inch gap in between each piece so they don’t stick together. (You will need to cook the bananas in 2-3 batches.) Cook the banana pancakes for 2-3 minutes until browned on the bottom, then gently flip all of them over and cook for another 1-2 minutes until brown. When done, take the bananas out of the pan and repeat for the remaining bananas.
  • Transfer all the mini banana pancakes onto a plate, arrange them in a mound, then top with a drizzle of maple syrup and whipped cream.

Comments

4 thoughts on “Mini Banana Pancakes”

  1. Jessica

    That’s not even pancake batter. It’s so thick its more like a dough. Impossible to coat the bananas with that recipe without adding more milk, which leave you with way too much batter….

    Reply
  2. Celine

    Can we prepare the mix the night before and leave in the fridge?

    Reply
  3. Ka Mun

    The batter is definitely thicker than a regular pancake batter, but I trusted the process and kept going. They came out great! The thicker batter clings really well to the banana slices so you get a decent bite. I cooked them on low so they would cook evenly and the banana centre got tender and caramelised. Great recipe Jun 🙂 would make again.

    Reply
  4. katherine

    my batter came out super thick, so i added more milk, but then i had a bunch of excess batter–i’ll probably reduce the flour next time, maybe 3/4 of a cup?

    Reply

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