Danish Banana Pancakes

Preparation Time 10 minutes

Cooking Time 15 minutes

Serves 4 to 5

Ingredients

• Ripe Bananas 2 - 3 (medium sized)

• All-Purpose Flour 1-1/2 cups

• Eggs 3

• Cinnamon Powder 1 tsp

• Nutmeg Powder 1/2 tsp

• Vanilla Essence 1 tsp

• Baking Powder 1 tsp

• Icing Sugar (for sprinkling)

• Maple Syrup

• Ebelskiver Pan or Appam Pan (preferably)

Method

1. In a bowl, mash the bananas well. It’s alright to have some small chunks of banana in the mixture.

2. Add the flour, spices, vanilla essence and baking powder and continue whisking until everything is mixed well into a smooth batter.

3. Spray the ebelskiver pan (mine makes 1” balls) with cooking oil and heat it over moderate heat. Once the pan is heated, reduce the heat.

4. Add about 1/2 to 1 tablespoon of batter into each well of the pan (depending on the size of the well). Let the balls cook until bottoms are golden, about 3 to 4 minutes, then flip and continue to cook until tops are also golden, 3 to 4 minutes. Repeat with rest of batter, then serve immediately with powdered sugar on top and drizzled maple syrup.

Note

1. If you do not have ebelskiver pan, make regular pancakes with the batter.

2. To make Pancakes - use a 1/3 cup measuring cup, scoop the batter onto the hot skillet; Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes; Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more. Repeat the process with the remaining batter, adding more butter or oil and adjusting the heat as necessary.

3. Serve the pancakes sprinkled with some icing sugar and drizzled maple syrup. You can also use sliced banana and whipped cream as topping.