I had tried many pancake's recipes. Some were very time consuming, some were stiff in texture. This time, I used buttermilk in my pancakes. This is the easiest (made from scratch), fluffiest and best pancakes I had ever made. This recipe made 25 mini pancakes. I stored the left over pancakes in the freezer, whenever I have no time to cook breakfast, this is the food...just need to heat in the microwave for a minute.
My boy said after he ate these pancakes he was full of energy to explore....well, I brought him out this morning for bicycle ride, I'm not sure what he had explored...and so I named this 'The Explorer Pancake'.
1 1/2 cup Self Raising Flour (Sifted)
5 tbsp Sugar (2 tbsp if served with syrup)
1 tbsp Olive Oil/ Butter (melted)
1 Large Banana (mashed)
1/2 tsp Cinnamon Sugar or pinch of ground cinnamon
Salted butter for cooking
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1. In a bowl, use a whisk to mix together the buttermilk, egg, olive oil/ butter and cinnamon sugar.
2. Add in sifted flour and sugar. Mix until smooth. Add mashed banana and mix well.
3. Cook in a skillet pan with low heat. Serve warm.
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|Cook till the bubbles form on the pancake, flip over|
|Then cook till it cook through. About 1-2 minutes each side.|
|I was cooking 25 mini pancakes this morning, so I cooked more than 1 pancake at a time.|
|My portion. 6 pieces mini pancakes for breakfast :) sometimes more!|
Some feedback from those who have tried this recipe:
|By Evalyn Siow|