• Menu
  • Skip to right header navigation
  • Skip to main content
  • Skip to secondary navigation
  • Skip to primary sidebar

Aging Like Wine

A dose of fatty meat, carbs, coffee and cocktails

  • Happy Hours
  • Movies After Midnight
  • Search
  • Happy Hours
  • Movies After Midnight
  • About
  • Privacy Policy
  • Search
You are here: Home / Breakfast at Noon / Banana–stuffed Pancakes

Banana-stuffed Pancakes

Connie Veneracion
Thin pancakes though not as thin as French-style crepes, but just thin enough to be pliable since they have to be folded after the bananas are laid in place.
Banana-stuffed pancake drizzled with coco jam
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast
Cuisine Fusion
Servings 4 pancakes

Ingredients
  

  • 2 eggs
  • 1 ¼ cups milk
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 4 tablespoons white sugar
  • 2 tablespoons melted butter
  • 4 large ripe bananas
  • 1 tablespoon lemon juice
  • ½ teaspoon ground cinammon
  • coco jam as much as you like

Instructions
 

  • Beat the eggs in a mixing bowl. Pour in the milk and butter, and stir well.
  • In another bowl, stir together the flour, sugar and baking powder. Add to the egg-milk-butter mixture and mix until smooth.
  • Pour enough batter into a non-stick pan to cover about three-fourths of the bottom. Twirl the pan to allow the batter to spread. You want the pancakes to be really thin so that you can fold them in half without cracking.
  • Cook the pancake until lightly browned on the underside. Flip to brown the opposite side. Lift with a spatula, transfer to a plate and fold in half.
  • Repeat until all the batter has been used.
  • Keep the pancakes warm.
  • Peel and slice the bananas into rings. Place the sliced bananas in a bowl, pour lemon juice over them and toss lightly (see notes after the recipe).
  • Take one pancake and unfold. Arrange banana slices on half of the pancake. Sprinkle with a little ground cinnamon. Fold the pancake. Do the same for the rest of the pancakes.
  • Dip a spoon into the jar of coco jam. Left then position over the prepared pancake. Let the ribbons of coco jam fall on pancakes and around it.

Notes

You’re adding a citrus juice for two reasons: 1) it prevents the bananas from getting discolored (they do darken once exposed to air) and 2) to create a contrast with the sweetness of the coco jam.
Keyword Bananas, Pancakes
Asian food lover?Visit Devour.Asia for travel stories, food tales and recipes!

If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.

Home and Garden

Basil flowers

How to Grow and Propagate Basil

How will America celebrate Halloween in 2020?

Should Kids Go on “Trick or Treat” in 2020?

Pink dragonfly

Bugs in Your House: Clean Natural Environment or Sign of Infestation?

More breakfast ideas

Pepperoni and Cheese French Toast Roll-ups

Pepperoni and Cheese French Toast Roll-ups

Pita pocket with lettuce, cheese, eggs, potatoes and chicken

Fully-loaded Breakfast Pita

Ham, Green Onion and Pepper Omelette

Ham, Green Onion and Pepper Omelette

What about lunch?

Spicy Peanut Noodles

Spicy Peanut Noodles

Teriyaki Beef and Noodle Stir Fry

Teriyaki Beef and Noodle Stir Fry

Soy Lemon Lo Mein

Soy Lemon Lo Mein

Primary Sidebar

Food Talk

Arugula in a white bowl

Arugula (Rocket) is My Favorite Salad Green

In Food Trivia

Hollandaise sauce in bowl

Flirting with French Cuisine

In Techniques

Basil flowers

How to Grow and Propagate Basil

In In the Garden

  • Happy Hours
  • Movies After Midnight
  • About
  • Privacy Policy
  • Search

Aging Like Wine is powered by Apple, Canon, great food and drinks. Except for blockquotes, screen grabs and stock photos, everything © Connie Veneracion. All rights reserved.