|Premium whole wheat flour||1/2 cup|
|White all purpose flour||1/2 cup|
|Ground pepper||1/4 tsp|
|Ripe banana||1 or 1 cup mashed/pureed|
|Vegetable oil or cooking spray||For frying|
They often say that the greatest discoveries are made quite by accident.
On the fateful day I created this recipe, I had set my mind to having pancakes for dinner. When I finally got the chance, I went straight to work. I had all the dry ingredients in a bowl, and then got ready to add the milk and eggs…only to discover that we were out of eggs! 😯 No, no, no, this could not be happening. I was so devastated! But, I was also so determined to have pancakes for dinner. It was 10pm, and I was not in any mood to go buy eggs. So, I asked Dr. Google. That’s when I found out I could replace the missing eggs with bananas, which we luckily had at home.
Meanwhile, I was so desperate to eat pancakes, that I didn’t bother if it would taste just as good when I started making it. I am glad to share that this tastes every bit just as good as the original Nigerian style pancakes with the delicious flavor of bananas! In fact, as ripe bananas are naturally sweet, you can half the quantity of sugar this recipe uses if you don’t like things too sweet!
Let me show you!
Prep Steps 🙁
- Combine the dry ingredients together; flour, sugar, salt, pepper, nutmeg. Stir thoroughly to ensure everything is evenly distributed.
- Cut up the butter into tiny little pieces or melt it by microwaving for 8 secs.
- Add the milk to the dry ingredients, a little at a time and stir in gradually to avoid lumps.
- Chop the banana into little bits, or use a blender or food processor.
- Add in the chopped banana and the melted butter/butter chunks. Combine thoroughly. Keep in mind the butter will melt in when frying so don’t try to make the butter chunks all disappear. Along with the banana, you are likely to have a lot of chunks in your batter, don’t worry about it. If you have a hand mixer, use it like I did.
- Take a tablespoon of oil and add to your pan on medium heat. Spread the oil over the pan evenly. The oil is mostly to prevent sticking, so you need very little oil.
- Once the oil is hot, use a 1/2 cup or any other cup you wish to pour in the pancake mix. Tilt the pan all around to spread the mix evenly.
- Once the pancake starts cooking and coming together and you can gently get a fish slice all the way under the pancake, turn it over. Or as I playfully did one night, literally flip it.
- Keep flipping till both sides are well done. Keep the heat on low-medium heat to prevent the pancakes from burning/browning too much.
- Repeat steps 1-4.
Delicious pancake time!
Note: You can also use just a non stick spray to reduce the amount of oil used, which is what I did in this illustration.
Note: I stack each pancake directly on top of each other, to prevent each from getting cold.