40 grams unsalted butter
3 medium-size ripe bananas
3 standard eggs
375 ml whole milk
300 grams self-raising flour (or 300 grams all-purpose flour + 1 tablespoon baking powder)
1 tsp ground cinnamon
1 pinch salt
3 tbsp soft brown sugar
Melt the butter in a medium-size heat-safe mixing bowl.
Add the bananas, and mash the bananas and butter together with a potato masher.
Add the eggs and continue to mash until smooth.
Gradually stir in the milk with a wooden spoon.
In a separate large bowl, whisk together the dry ingredients.
Slowly mix the wet ingredients into the dry to get a batter.
Heat a nonstick skillet over medium heat.
For each round of frying, grease the pan with a little extra butter. Pour about ⅓ cup of batter onto the pan for each pancake, making sure they don't run into each other.
Cook the pancakes on on medium-low heat for about 3 minutes on each side until the side is lightly browned. You can tell if it's time to turn the pancake if you can see bubbles on the other side.
3 minutes
Flip the pancakes using a spatula, and cook through on the other side.
Remove the pancakes from the pan, and repeat the cooking process with the remaining batter.
- •If using salted butter, omit the extra salt in the ingredients.