This simple snack is a sure HIT with kids.
Whenever there are children around, I’d love to serve them banana pancakes. I don’t like the idea of them kids having individual serving plates. Most often, I will make my pancakes larger and cut them into smaller pieces. Serve in a common plate for all. Easy to pick. Easy to eat.
If I do serve them individually, children would glee whenever I top their pancakes with a scoop of vanilla ice-cream.
The tricky part is, ripe bananas gives a sweeter taste when caramelised. I have been getting good results with local bananas, especially the ones from momsie’s garden.
Another important point you must note is, try to have a higher portion of bananas. Be as generous as possible. When pouring batter into pan, make sure that the sliced bananas are evenly spread. Kids get disappointed when biting into a chunk of dough without the tasty sweet bananas.
As usual, we have 7 kids over for an afternoon get-together. I calculated in my heart that I should be able dish out a larger plate with the 4 ripe bananas left in the kitchen table. This time round the kids were all busy playing, the adults wiped out my banana pancakes. Winked. I am pleased.
- ripe bananas
- crepe batter , left over by Mr. Florentin ( a guest chef at Agnes’s home birthday party)
- butter or oil for frying
- icing sugar (optional)
- I normally will do a simple pancake batter with egg yolks, flour and milk.
- Slice peel bananas and put them inside the batter.
- Heat non-steak pan and add a little butter.
- Use ladle and scope sufficient batter for the pancake size desired. Make sure banana ratio is generous and consistent throughout.
- When pancakes turns golden and bananas caramelised enough, dish out quickly before it burns.
- Cut into triangles or random bite sizes. Arrange into serving dish.
- Garnishing and sugar icing sprinkle are optional.