How to make delicious and satisfying pancakes in milk without yeast with bananas at home? Step by step recipe with photo and video recipe.
Don't have time to prepare dinner or want to pamper your family with a delicious and original breakfast? Then cook pancakes in milk without yeast with the addition of fresh bananas. This option cannot be called classic, but everything is done here clearly and quickly. Such pancakes are tender, light and very tasty. They can most likely be served as a dessert rather than as a main course. They are incredibly aromatic and sweet, although there is not a lot of sugar here. And bananas give them a rich sweet taste. The resulting pastries will be a great start to the day with a glass of milk or a cup of coffee. These beautiful banana pancakes do not turn stale quickly, so they can be cooked for future use.
This recipe will also help out for the disposal of dark bananas. After all, it often happens that you buy several bananas, but you don't eat them right away. They lie, darken and many of them no longer want to eat. In order not to throw them away, this recipe will help, in which they will come in handy. If you are interested in learning how to make banana pancakes, then I share an excellent step-by-step recipe with photos, and I tell you useful tips with the subtleties that will definitely come in handy in making this dish.
- Caloric content per 100 g - 52 kcal.
- Servings - 4
- Cooking time - 1 hour
Ingredients:
- Banana - 1 pc.
- Salt - a pinch
- Milk - 150 ml
- Baking soda - 0.5 tsp
- Vegetable oil - 2 tsp. for frying
- Chicken eggs - 1 pc.
- Sugar - 1 tablespoon without slide
- Flour - 200 g
Step by step preparation of pancakes in milk without yeast with bananas:
1. Pour room temperature milk into a deep bowl. The main thing is that the milk is not cold, because warm lactic acid and soda interact better, and the end result is that the pancakes are more fluffy and aromatic. Therefore, remove it from the refrigerator an hour before cooking.
Instead of milk, you can use other dairy and fermented milk products: kefir, sour cream, fermented baked milk, natural or fruit yogurt, fermented milk, cream. The taste and texture of the pancakes will depend on the base chosen. In this case, any of the liquids used should always be warm - this will make the dough more airy.
2. Rinse the egg with cold running water, break the shell and pour the contents into a container with milk. Eggs are best used at room temperature so as not to chill the temperature of the milk. Therefore, remove them from the refrigerator in advance so that they warm up.
3. Pour sugar next. You can use it not only white, but also brown. You can also sweeten the dough with liquid honey, Jerusalem artichoke syrup, fructose or maple syrup. The amount of sweetness depends on your preference.
4. Add a pinch of salt.
5. Whisk the liquid components until smooth and smooth.
6. Now pour flour into the liquid base. It is advisable to sift it, then the pancakes will be more magnificent. It is important to add flour to the liquid and not vice versa. Then you can adjust the consistency of the dough. You can use a mixture of 2 or more types of flour. Buckwheat, rye and corn are well suited. Delicious pancakes are made with the addition of pea flour or potato flakes.
7. Add flour in stages, each time, mixing well the added portion with movements from the center to the edges of the dish. This is important so as not to overdo it with flour, because it is different for each manufacturer, and you may need it a little more or less of the proposed portion.
8. Use a whisk or mixer at low speed to knead to a smooth, homogeneous dough so that there are no lumps. Its consistency should be like thick sour cream.
Add baking soda, it does not need to be quenched with vinegar, and mix well.
Vanilla sugar or vanillin can be added to enhance the aroma. You can fantasize and ennoble the taste of pancakes by adding any flavoring additives. For example, by adding cocoa powder, the pancakes will be chocolate. You can put instant coffee, this dish will appeal to coffee lovers. So play with the dough and combine different ingredients. Most importantly, do not put a lot of everything, so that it does not affect their splendor and tenderness.
9. Banana pancakes can be of two types. The first is when the fruit is crushed into a puree consistency and the resulting mass is added to the dough. Overripe bananas are especially good for this method. The second option is to cut bananas (large or small) into cubes, rings or any arbitrary shape. It is better to use ripe bananas that keep their shape well. I prefer the second way. This is how pieces of fruit are felt in the pancakes. You can do as you like.
10. Transfer the banana wedges to the dough.
11. Stir the dough well to distribute the fruit evenly. After kneading the dough, it is advisable to let it brew for 15-30 minutes at room temperature. Then the gluten will swell and the pancakes will be softer. Do not leave a spoon or ladle in the dough. After insisting, it can no longer be stirred, but you must immediately start baking the pancakes. This also affects the splendor of the pancakes. But I do not always do this, due to the lack of extra time.
12. Pour vegetable oil into a cast-iron or thick-bottomed pan and heat it well. You can use not only vegetable, but also olive or butter. If you have a frying pan with a non-stick coating, then pancakes are good on it, even without oil, just on a dry surface.
Take a serving of the banana chunks with a tablespoon and pour it into the pan. It shouldn't run in the pan, and the pancakes shouldn't touch each other, so cook them in batches. Heat medium-high and fry the pancakes, uncovered, until golden brown, about 1-2 minutes.
13. Flip the pancakes over to the other side. You can also see that it is time to turn the pancakes on the other side by the bubbles formed on the surface of the dough. Fry the tortillas on the second side for 30-50 seconds, until the dough is tight and the surface is lightly browned.
Remove the pancakes from the pan and place them on a serving platter. If you want to remove excess oil from ready-made pancakes, place them on a paper towel so that it absorbs the fat.
Milk pancakes will not be as fluffy and airy as yeast pancakes or kefir pancakes. But if you bake them in a small size, then they will rise due to the baking powder and will be quite soft and tender.
Serve pancakes with milk without yeast with bananas with sour cream, liquid honey, jam, melted chocolate (black, white or milk), your favorite syrup. Also garnish with a couple of fresh banana wedges or grated fruit puree.
