Recently this is my favorite breakfast. Especially late breakfast for two at the weekend… 🙂 although the portion I’ve made would enough for three hungry people (about 8 pancakes). I’m using here my favorite gluten-free mix flour from Schär, it’s really universal and until now worked very well as a substitute of wheat flour with many things I’ve made. Pancakes have already rich taste thanks of bananas in the dough, that’s why this kind of pancakes I rather eat with with an ‘easy’ addition like sugar and lemon and yogurt, or my homemade apple mousse without added sugar.
I wasn’t sure which name to use for the dish cause it’s not really pancakes in american style, but it’s also not french crepes. Pancakes for me is more universal, and me and people I know usually use also the same name for crepes. That’s why lets stay with pancakes :p.
3 big eggs
3/4 cup o milk
splash of soda water
pinch of salt
2 spoons of melted butter
about 1/2 cup of mix of gluten-free flour
butter for frying
1. Mix eggs, milk, water, and grated bananas, melted butter in a large mixing bowl. At the end add flour as much as will be needed, so that the dough will not be to heavy. Add pinch of salt.
2. Heat a frying pan with a a bit of butter (or another oil if desired) on medium-high heat. Once the pan is hot, pour in the dough to it.
3. Cook from both sides until golden-brown color.