Banana and Ginger Pancakes – a delicious recipe with flour, Egg, Milk, Under ripe bananas, sugar, Ground Ginger. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
To make the batter, sift the flour into a bowl and make a well in the centre and drop in the egg.
2
Beat with a wooden spoon and gradually add half of the milk.
3
Bring in the flour from the sides, stirring until well blended and smooth.
4
Stir in the remaining milk
5
In a lightly greased frying pan use the batter to make 8 thin pancakes.
6
Layer the pancakes flat on a plate with a piece of grease proof paper between each one.
7
To mAke the filling peal the bananas and cut them in length wise and width wise.
8
Dredge the bananas in lemon juice.
9
Mix together the ginger and sugar.
10
Heat 25g of butter in a frying pan and lightly fry the bananas until just beginning to brown, remove them from the pan and immediately toss them in the sugar and ginger.
11
Divide the bananas equally between the pancakes.
453
kcal
Calories
15
g
Fat
73
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 100 grams Plain flour, 1 Egg, 300 ml Milk, 6 Under ripe bananas, and more.
Yes, Banana and Ginger Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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