It’s Sunday again! This week sure passed really fast. It was overall a nice one. The weather was great, well not just great but amazing. I don’t remember ever being this warm in November. Since I dread the cold, you just can’t imagine how happy I am. I wish the whole winter could be like this, but I guess that’s not going to happen, so I might as well enjoy it while I can.
I made pancakes again. This time with banana and yogurt. I think Saturday is officially my pancake day. I just feel like making pancakes then, I don’t know why. I showed you the ones with vanilla and buttermilk a while ago and I’ve been meaning to try a banana version since then. And I finally did. I actually have another idea for banana pancakes and we’ll see when I’ll try it, but till then enjoy this one here.
This is a small batch, enough for one person and it makes a pretty nice breakfast.The pancakes are moist and fluffy, so I’m sure you’ll like them. It will be better to use a very ripe banana here (mine wasn’t) or add maybe one more tablespoon honey. I’m sure this will make them even better.
- 1 large egg
- 1 tablespoon honey (or more, to taste)
- 1 medium banana, mashed (better use a very ripe one)
- 1 cup yogurt
- 2 teaspoons baking powder
- 40-50g unsalted butter, melted and cooled + more for frying
- 1 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Add the egg, honey and banana to a medium bowl. Stir the baking powder into the yogurt and add to the other ingredients. Start mixing with an electric mixer on low-speed and pour in the melted butter and then the flour with the cinnamon and salt. Combine everything and your batter is ready (don’t overmix).
Heat a frying pan over medium heat then coat generously with butter. Pour part of the batter (about 1/4) and cook on each side for about 2-3 minutes or until browned. Grease the pan with butter for each pancake.
The topping is up to you, I had mine with more honey.