Fritters never get boring! Because they can be prepared in a variety of ways by adding different fillings. This review offers a recipe for delicate and aromatic banana pancakes that will appeal to both adults and children.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Banana pancakes have a light and pleasant banana flavor. There are several ways to use the fruit in the dough. For example, grind to a state of gruel, cut into cubes or make a filling from them. Today we will use the last option, where the fruit circle will be hidden in the middle of the pancake. The second method is also good, but the first, chopping a banana, I do not recommend using, because in the finished dish, neither the taste nor the smell of the fruit is practically felt.
Such pancakes are prepared, as usual, on kefir, but if your milk is sour, you can use it. Then vegetables or fruits are added to the kneaded dough. Such a dessert will be a great quick breakfast and an equally successful light afternoon snack. It is advisable to use ripe bananas for pancakes, and preferably completely overripe, then the dish will be especially tender.
It is also worth noting that banana pancakes are very healthy. Kefir, which is part of the dish, contains lactic acid bacteria, which do not disappear when heated. Therefore, such dishes are useful for people who suffer from poor digestion. It should be remembered that sugar and flour are also the composition of pancakes. And these products are not particularly useful for the figure. Therefore, sugar is often replaced with honey, and wheat flour with rye or oatmeal.
- Caloric content per 100 g - 188 kcal.
- Servings - 18
- Cooking time - 30 minutes
Ingredients:
- Flour - 1 tbsp.
- Kefir - 1 tbsp.
- Eggs - 1 pc.
- Baking soda - 1 tsp
- Banana - 2 pcs.
- Sugar - 2 tablespoons or to taste
- Salt - a pinch
- Refined vegetable oil - for frying
Cooking kefir pancakes with banana filling:
1. Pour flour, baking soda, sugar and salt into a container for kneading dough. Stir dry ingredients.
2. Add the egg to the bowl.
3. Next, pour in kefir at room temperature. I draw your attention to the fact that kefir and eggs should be exactly at room temperature. Since soda reacts with fermented milk products only if they are warm. If the food is cold, the baking soda will not interact with it.
4. Knead the lump-free dough to a smooth, uniform consistency. Leave it to sit for 20 minutes to allow the gluten to swell. At the same time, remove the iron spoons and ladles from it, and do not mix the finished dough for use.
5. Peel the banana and cut into rings about 5-7 mm thick.
6. Place the pan on the stove, add vegetable oil and heat well. Pour a small portion of the dough with a tablespoon and put a banana circle in the middle of the pancake formed, and pour the dough on top.
7. Cook them over medium heat for about 2 minutes until golden brown and turn over. On the other side, the pancakes will roast faster because less dough. So don't overdo them to avoid burning them, and serve with melted chocolate, a scoop of ice cream, or whipped cream.
See also a video recipe on how to cook kefir pancakes with banana.
