Egg-rolled Banana Pancakes
Pancakes are very versatile and can be cooked in many ways. Pancakes can be made salty and savoury by adding salt , spices, herbs and onions instead of sugar. Spring onions pancakes are a good example of savoury pancakes. you can also have them sweet by adding sugar and fruits. This pancake recipe combines the sweetness of banana and dates to make sweet fluffy and moist pancakes to die for.
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Servings: 4 people
Calories: 261kcal
Ingredients
- 2½ cups All-purpose flour
- 2 Bananas Ripe
- 2 Eggs large size
- ½ cup Dates Pitted
- 1 cup Milk
- 4 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Baking Powder
- 4 tbsp Sugar use honey as an alternative
Instructions
Step 1
- Soak the dates in 1/2 of hot water and let them cool to room temperature. Soaking softens them and makes them easy to blend well with the rest of the ingredients. Peel and mash the ripe bananas using either a masher of a fork.
Step 2
- Sift all the dry ingredients into a mixing bowl and mix well; flour, baking powder, sugar and salt. Make a hole in the middle.
Step 3
- Add the mashed bananas, soaked dates and the eggs into the flour mixture. Add the milk and the water used to soak the dates then mix well with a hand mixer until a it forms a thin batter.
Step 4
- Grease a griddle or a non-stick pan and pour in the batter using a scoop or a big spoon. You can also use the mixing bowl to pour the batter onto the pan.
- Spread the batter evenly on the pan by tilting the pan or using a spoon. Cook on medium high heat until brown then turn the other side to cook. Repeat this process until all the batter is finished.
Step 5
- Make the scrambled eggs. Place the eggs on one corner of the pancake and roll it to the other end. Serve hot with morning tea or coffee.
Nutrition
Calories: 261kcal
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