Banana pancakes with blueberry topping
35
2
4
No
Ingredients
For the pancakes
- 500 ml (2 cups) of flour
- 15 ml (1 tablespoon) of baking powder
- 5 ml (1 teaspoon) of baking soda
- 30 ml (2 tablespoons) of sugar
- 500 ml (2 cups) of buttermilk
- 1 egg
- 15 ml (1 tablespoon) of lemon zest
- 45 ml (3 tablespoons) of melted butter
- 2 bananas, sliced
- 15 ml (1 tablespoon) of canola oil
For the garnishing:
- 180 ml (3/4 cup) of maple syrup
- 250 ml (1 cup) of blueberries
Preparation
Side-by-side mode
- In a large bowl, mix all dry ingredients. Make a hole in its center.
- In another bowl, whisk buttermilk with egg and zest. Pour the liquid preparation into the hole formed earlier with melted butter. Gradually add while whisking until a smooth batter is obtained.
- Add bananas and stir.
- Preheat oven to 250°F (120°C).
- In a pan, heat oil at medium-low heat. Pour 80 ml (1/3 cup) of batter per pancake. Cook for 1 minute or until small bubbles take form over the surface. Turn over and cook for 30 seconds. Set pancakes over a baking plate and set aside in the oven. Repeat the same operation with the remaining batter.
- Mix syrup with blueberries. Serve with pancakes.
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