Banana and walnut pancakes

Name: Banana and walnut pancakes
Total time: 25 min
Yield: 4 servings (about 12 pancakes)
Cuisine: American
Ingredients: 2 very ripe bananas; 180 g plain flour; 2 tsp baking powder; 1/2 tsp cinnamon; a pinch of salt; 200 ml milk; 1 egg; 2 tbsp melted butter, plus more for cooking; 50 g walnuts, roughly chopped; maple syrup or honey, to serve

Time: 25 min4 servings (about 12 pancakes)approx. 380 kcal / serving (estimated)approx. 10 g protein / serving

American-style pancakes are thicker and fluffier than Hungarian crêpes: baking powder lifts them, and banana adds natural sweetness and moisture. The walnuts give a crunchy contrast to the soft batter.

Banana and walnut pancakes (illustration)

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Method

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Mash the bananas to a pulp with a fork in a large bowl.
Add the milk, egg and melted butter and mix.
In another bowl mix the flour, baking powder, cinnamon and salt, then pour in the wet mixture.
Stir only until just combined (a few small lumps are fine, don't mix until smooth), fold in the walnuts and rest for 5 minutes.
Heat a non-stick frying pan over medium heat and grease it lightly with butter.
Add a ladleful of batter per pancake and cook for 2-3 minutes until the surface bubbles; flip and cook for 1-2 minutes more.
Keep warm and serve drizzled with maple syrup.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Don't overmix the batter: an overmixed batter gives rubbery, tough pancakes.
Flip when bubbles appear on the surface and the edges have set.
Let the bananas ripen until brown, because green bananas aren't sweet and don't mash well.
They freeze well: cooled, separated with baking paper, for up to 2 months, and reheat in the toaster.

Frequently asked questions

Why did my pancakes turn out flat?

Probably the baking powder was out of date, or the batter was mixed too long. Use fresh baking powder and mix only until combined.

Can they be made without milk?

Yes, oat or almond drink works just as well.

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