Separate the eggs, putting the whites into one bowl and the yolks into another.
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Combine the plain flour, baking powder and milk with the egg yolks and mix until it forms a smooth, thick batter.
Whisk the whites with the salt until they form stiff peaks. Fold the whites into the batter – it is now ready to use.
Heat a non-stick frying pan over a moderate heat.
Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm.
Loosen with a spatula and turn or flip the pancake over. Continue frying until golden.
Melt the butter and sugar in a separate pan over a low heat until they form a caramel sauce – about 3 minutes.
Peel and cut the bananas lengthways, add them to the pan and cook gently until they are golden, turning after a few minutes.
You might need to alter the cooking time slightly, depending on how ripe your bananas are.
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