Imagine waking up to a plate of fluffy, golden pancakes that aren't just ordinary - they're a mouthwatering fusion of sweet banana and tangy kiwi that will transform your breakfast routine forever! These aren't your grandma's plain pancakes; this recipe is a culinary adventure that promises to tantalize your taste buds and make your morning meal an unforgettable experience. Get ready to elevate your breakfast game with a simple yet extraordinary dish that combines the creamy comfort of banana-infused pancakes with the bright, zesty kick of fresh kiwi fruit.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 ripe banana
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 1 kiwi, sliced
- Butter for cooking
Instructions
- Begin by gathering all your ingredients on a clean countertop. Make sure you have a ripe banana, all-purpose flour, baking powder, salt, milk, an egg, a kiwi, and butter ready to use.
- In a medium mixing bowl, mash the ripe banana with a fork until it is smooth and creamy. This will serve as the natural sweetener for your pancakes.
- Add the egg to the mashed banana and whisk them together until well combined. This mixture will help bind the pancakes.
- In a separate large mixing bowl, combine the all-purpose flour, baking powder, and salt. Mix these dry ingredients thoroughly to ensure even distribution.
- Pour the banana and egg mixture into the bowl with the dry ingredients. Gradually add the milk while stirring gently to combine all ingredients. Be careful not to overmix; a few lumps are okay.
- Heat a non-stick skillet or griddle over medium heat. Once hot, add a small amount of butter to the skillet and allow it to melt, coating the surface evenly.
- Using a ladle or measuring cup, pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for about 2-3 minutes or until bubbles form on the surface and the edges look set.
- Carefully flip the pancakes using a spatula and cook for another 2-3 minutes on the other side until golden brown. Repeat this process with the remaining batter, adding more butter to the skillet as needed.
- While the pancakes are cooking, prepare the kiwi by slicing it into thin rounds or wedges.
- Once all the pancakes are cooked, stack them on plates and top with the fresh kiwi slices. You may also add additional toppings like maple syrup, honey, or yogurt if desired.
- Serve the banana pancakes warm and enjoy your delicious breakfast!
Tips
- • Use a very ripe banana for maximum natural sweetness and easier mashing • Don't overmix your batter - a few lumps will ensure tender, light pancakes • Keep your skillet at medium heat to prevent burning and achieve that perfect golden color • Test your skillet's readiness by sprinkling a few drops of water - if they sizzle, it's ready • Let your batter rest for 2-3 minutes before cooking to help the flour absorb liquid • Use a non-stick skillet or well-seasoned griddle for easy flipping • If you want extra fluffy pancakes, separate your egg and whip the white before folding it in • Serve immediately for the best texture and temperature
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 10g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 65mg
