What could be better than lazy weekend morning pancakes? Pancakes Khamenit inside! When you cut banana pancakes, a new banana is waiting for you.
These pancakes can be made quickly and easily because most of the work of making the batter is done in a blender. We like to add cottage cheese on the back to encourage flavor and protein.
Serve with powdered butter and maple syrup or try hot honey and lemon syrup. These subtle flavors make the breakfast table sophisticated. Serve with creepy bacon or hot sausage for a memorable family breakfast.
Total making time: 25 mins
Material
1/2 cup cottage cheese
1/2 cup sour cream
1/2 cup plus 1 tablespoon honey
1/4 teaspoon vanilla
1/4 teaspoon salt
2 eggs (at room temperature)
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 banana (peeled, cut into thin slices 18)
Vegetable oil or canola
2 tablespoons fresh lemon juice
Step
1. Collect ingredients.
2. Mix cottage cheese, sour cream, 1 tablespoon honey, vanilla extract, and salt in a blender until very smooth.
3. Beat the egg in a medium bowl until foamy. Beat the cottage cheese cream mixture.
4. Mix the baking powder and flour together well in a small bowl. Gently stir in the cheese-egg mixture, being careful not to overdo it.
5. Separate by brushing the bananas with a thin layer of flour.
6. Lightly heat the iron pan with a little vegetable oil on low heat and add over medium heat until a few drops of water are spread over the hot water for a few seconds. Place one tablespoon (or 1/8 cup) of flour on the hot wire rack. Immediately place each pancake on top of the prepared banana in the center.
7. Spoon some bata on top of each banana; Cook the pancakes for 11/2 to 2 minutes, or until bubbles form on the surface.
8. Flip the pancakes on top and cook for a minute or so until golden and puffy.
9. Place the pancakes in an oven-proof tray and preheat the oven set to the lowest setting. Grease again gently as needed and cook the remaining pancakes.
10. In a small saucepan, leave the remaining 1/2 cup honey and 2 tablespoons lemon juice on low heat for about 2 minutes.
11. Serve the pancakes hot on a plate or heat each. Pass the warm lemon honey syrup so that it drips on top.
12. Enjoy the breakfast
