Surprisingly these turned out to be very good – not too buttery or rich but just perfect. Great on its own as the banana gives it an added sweetness but if you like, you can drizzle maple syrup, honey over it or coat it with some fruit jam. Eva loves it just as it is and can wolf down a whole 1.5 medium sized pancakes on her own for breakfast!
Brown butter banana pancakes
Approx 1/2 to 3/4 cup flour
Some bananas – mashed
1 tsp baking powder
1 tbsp brown sugar
Approx 100 gms butter
- Melt the butter until it turns brown – be careful not to let it burn (it happens very quickly after a certain point so keep at eye on your butter while it’s melting over the stove). Put aside to cool.
- Mix all the dry ingredients in a separate bowl. In another bowl, whisk the egg and sugar until slightly frothy before adding in the banana, browned butter and milk.
- Using a whisk, slowly pour in the dry ingredients. Add in more milk if the batter is too thick. The batter should be thick but not too runny.
- Heat and coat the frying pan with some oil. Using a ladle, spoon some mixture into the pan and thin out. Wait until bubbles form in the middle before turning the pancake.
- When browned, remove and place somewhere to cool. Do not stack pancakes together as the steam will turn them soggy. Lay them out in a row on a pan or paper towel to cool instead.
- If possible, serve warm with honey, fresh fruit and/or butter on the side.