Prep Time:
5 Min

Cook Time:
15 Min

Ready In:
20 Min

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted

Directions

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutritional Information 

Amount Per Serving  Calories: 158 | Total Fat: 5.9g | Cholesterol: 41mg

Mashing bananas is essential in several different kinds of recipes. Banana bread, banana baby food, and smoothies or shakes are some examples. There are also different methods and appliances to use. This article will tell you how to mash a banana.

Steps

1. 1
   
   Peel off the entire banana peel from the banana.
2. 2
   Take out the banana "string" if you are making baby food. It's also helpful to remove or cut off both ends of the banana tips.
3. 3
   Use the bottom of a spoon or fork to press down on the banana. Continue this process until the banana is well mashed.

Blend or Purée

1. 1
   Peel off the entire banana peel from the banana.
2. 2
   Take out the banana "string" and cut off both ends of the banana tips.
3. 3
   Slice the banana(s) into small chunks or pieces.
4. 4
   
   Place the pieces into a food processor or blender.
5. 5
   
   Blend or purée mixture until well mixed thoroughly.

Tips

• 
  Because bananas brown fast when outside of the peel, it's advisable to use right away, for example, a baking recipe.
• Store mashed bananas in the refrigerator for no more than 2 to 3 days and freezer for up to a month. Add lemon juice to the food processor or blender while mixing to avoid brownness.
  • 
    Make baby food portions by using an ice cube tray. Wrap the tray with Saran wrap. Foil can be used, but little pieces may rip and drop in the food. When frozen, transfer the pieces to a plastic container that can be used in the freezer.
• Bananas can also be mixed with cereal, formula, or breast milk for babies and toddlers. Thaw out pieces to room temperature before feeding.
• You may add sugar, cinnamon, or other condiments to the mashed banana mixture.

These are called Canadian Pancakes to differentiate them from the Crepes, which are also called Pancakes in the UK. They are similar to Scottish Pancakes but are larger and served hot.

Ingredients

Dry Ingredients

• 1 cup of plain flour (190g, ~6oz)
• 1 tsp of baking powder
• 1 sachet of vanilla essence
• 3 tbs of sugar

Wet Ingredients

• 1 cup of milk
• 2 eggs

Steps

1. 1
   Assemble your Ingredients. Put the dry ingredients in a bowl.
2. 2
   Measure out the milk into a measuring cup and mix in the two eggs.
3. 3
   Combine the wet and dry and stir leaving in most of the lumps.
4. 4
   Heat a non-stick pan and test it using a small bit of batter.
5. 5
   Pour your first pancake - about 5 - 6 inches.
6. 6
   When the bubbles on the top disappear - flip it using a spatula.
7. 7
   Cook it for another minute and serve.

Tips

• add blueberries to the pancakes while cooking.
  • The test pancake only needs roughly one inch of batter - it should be golden brown
    
• If you want the pancakes to look even more golden and taste better, add a drizzle of golden syrup to the mix.
• These are best served with butter and maple syrup
• Alternatively bananas can be sliced thinly into the pancake after the initial pour (chocolate can also be crumbled over for a decadent choice)
• You can also use strawberry, chocolate, or vanilla topping, it is very yummy!

Warnings

• If the test pancake sticks, take a paper towel with a small amount of oil on it and rub this over the cooking surface of the pan. Importantly, no oil should be in the pan when the pancake goes in.

Who says you can't have chocolate for breakfast? The scrumptious, delectable taste of chocolate combined with the oh-so-wonderful aromas and textures of a pancake make for a delicious breakfast meal.

Ingredients

• 1 cup (125 grams) all-purpose flour
• 1 1/2 teaspoons (7 grams) baking powder
• 1 pinch salt
• 1 cup (240 ml) milk (substitute buttermilk for richer pancakes)
• 3 eggs
• 1 cup (168 grams) chocolate chips

Steps

1. 1
   Mix all dry ingredients in a bowl.
2. 2
   Add milk to dry ingredients and mix until large lumps are gone.
3. 3
   Beat eggs into mixture and beat just long enough to evenly distribute them throughout.
4. 4
   Add chocolate chips and mix until well distributed.
5. 5
   Allow mix to rest for 4 to 5 minutes.
6. 6
   While the mix is resting, start heating a pan' at medium to medium-high heat. Add a small amount of oil (see Tips for oil substitutes) to pan.
7. 7
   Sprinkle water on the pan to test. When water sizzles away quickly, bring temperature down to medium low.
8. 8
   Pour 1/4 cup of mix into the skillet, making sure to leave space in between each;they will spread.
9. 9
   Flip when bubbles have stopped and bottom of pancake is golden brown.
10. 10
    Allow to cook until both sides are golden brown.
11. 11
    Place on a plate and let cool for 1 minute.
12. 12
    Serve with syrup, whipped cream, and any other treats you can think of.
13. 13
    Enjoy!!!

Tips

• As a substitute for using oil to grease the pan, try butter, margarine, or cooking spray.
• Try using a dry measuring cup with a spout to measure the 1/4 cup of batter needed for each pancake. This will create uniform pancakes, and be less messy than trying to pour from the larger mixing bowl.
• Using the above amounts will make enough for about two people.
• Just double, triple, or quadruple the recipe ingredients if you need to feed more people.
• Serve with fruit.

Warnings

• Skillet will be hot, so this recipe should not be followed by children without adult supervision.
• Over-beating the pancake batter can result in tough pancakes that aren't fluffy. Make sure to only mix enough to get the ingredients together.