Ingredients
- Bananas: 2 to 3 very ripe bananas (the more stained, the better!).
- Eggs: 2 large eggs.
- Milk: About 1/2 cup (whole milk or unsweetened condensed milk).
- Flour: 1.5 to 2 cups of fluid wheat flour (type T45 or T55).
- Sugar: 2 to 3 tablespoons (adjust according to the sweetness of the bananas).
- Baking powder: 1 tablespoon (to obtain well-fluffed pancakes).
- Butter: 2 tablespoons, melted (or vegetable oil).
- Aromas: 1 teaspoon of vanilla extract or a pinch of nutmeg/cinnamon.
- Salt: A little pinch.
Instructions
1. Mash the bananas
- Peel the bananas and place them in a large bowl.
- Mash them carefully using a fork until you obtain a smooth paste. A few small pieces don't bother the texture!
2. Mix the liquid ingredients
- Add the eggs to the mashed bananas and whisk everything together.
- Pour in the milk, melted butter (or oil), sugar and vanilla. Mix well.
3. Add the dry ingredients
- Sift the flour, baking powder and pinch of salt over the mixture.
- Mix gently until the dough is smooth. Tip: Don't mix for too long, otherwise the pancakes may be tough instead of soft.
4. Cooking
- Heat a non-stick pan over medium-low heat. Lightly grease with a little oil or butter.
- Pour a small ladle of batter into the pan.
- Wait for bubbles form on the surface and the edges appear frozen.
- Carefully flip them and cook for another 1 to 2 minutes until nicely browned on both sides.
5. Service
- Serve hot. They are delicious as is, but you can add a drizzle of honey, chocolate coulis, or even a little peanut paste (tiguadeguè) for a Senegalese touch!