Even thou I am not a great fan of pancakes, which is more or less the epitome of the all-American breakfast, high and mighty, light and fluffy, oozing with syrup—it’s easily everyone’s favorite breakfast and each and every country around the world has its own version of this mighty crepe.
Here in Trinidad and Tobago, we have created our own with all local ingredients, some found in our own backyard and I will like to share with you, one such is Banana Pancake.
1 cup all-purpose flour
2 tbsp brown sugar
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbsp vegetable oil
1/2 tsp vanilla extract
2cup chopped ripe banana
In a mixing bowl, combine flour, sugar, cinnamon, baking powder, baking soda, and salt. In a separate bowl, beat egg until light. Add milk, oil and banana. Add the wet ingredients to the flour mixture and stir only until combined. Your batter should be lumpy.
Heat a non-stick frying pan; grease with a small amount of butter. Spoon about 1/3 cup of batter onto hot frying pan and spread gently.
When small bubbles appear on the topside of the pancake and the edges look cooked then flip the pancakes, cook for a short while longer and remove to a plate. Keep pancakes warm while you are cooking the balance.
Serve with pancake syrup or maple syrup.