Banana Pancakes

I was looking through millions of recipes that I can try to cook for my picky-eater when I saw this easy-peasy recipe that I want to try since she's head over heels in love with bananas. Though she's not into pancakes that much, but if I incorporate bananas to it, she might want to eat it.

Ingredients:

• 1 cup(s) all-purpose flour
• 2 tablespoon(s) sugar
• 2 teaspoon(s) baking powder
• 1/2 teaspoon(s) salt
• 1 large egg, lightly beaten
• 1 cup(s) milk
• 2 tablespoon(s) unsalted butter, melted, plus more for sauteing banana slices
• 2  bananas, peeled and sliced into 1/4-inch-thick rounds

Directions:

1. Preheat oven to 175 degrees F. Whisk flour, sugar, baking powder, and salt in a medium bowl. Add egg, milk, and butter; whisk until combined but still slightly lumpy.
2. Heat a large nonstick skillet over medium heat. Place 5 banana rounds in pan, about 3 inches apart. Spoon one tablespoon batter over each; cook until large bubbles cover surface, 1 to 2 minutes. Flip, and cook until bottom is golden, about 1 minute more. Transfer to a baking sheet, and keep warm in the oven.
3. Repeat with remaining banana rounds and batter. Saute extra banana slices in butter until golden; serve with pancakes.

Easy, right? Well, I hope my daughter will love this... Wish!

*Photo and recipe courtesy of Delish.com

10 Secrets to Making Perfect Pancakes

I'm not fond of pancakes. Uhmm, not that much honestly. But because I'm always in haste at morning to prepare  our breakfast, oftentimes I opted to cook easy meal like pancakes. My kiddo would love it more if I do some twist or add something that would make it more yummier.

And lucky me, I came to read this one article on making perfect pancakes.

Read on...

1. Do not overbeat. Use just a few strokes to quickly mix the liquid with the dry ingredients.

(Photo by timlewisnm via Flickr Creative Commons)

2. Turn over pancakes when bubbles appear on the surface. Do not wait for the bubbles to break.

(Photo by Gilmoth via Flickr Creative Commons)

3. Flip pancakes only once. The second side cooks much faster, so turning them over more than once will make them tough.

(Photo by azmichelle via Flickr Creative Commons)

4. Make sure the pan is hot. Test by sprinkling some water on the surface. The water droplets should “dance” or sizzle quickly.

(Photo by andrei.vassiliev viaFlickr Creative Commons)

5. Never press pancakes down with the turner—this makes them heavy.

(Photo by chadmiller via Flickr Creative Commons)

6. Use a nonstick pan for easier flipping and less oil for cooking.

(Photo by Squiggle via Flickr Creative Commons)

7. To make pancakes and waffles of a lighter texture, separately beat the yolks and whites then mix together.

(Photo by AlyssssylA via Flickr Creative Commons)

8. Add one to two tablespoons of sugar to the batter for a tender yet crisp waffle.

(Photo by dirac3000 via Flickr Creative Commons)

9. Add one to two tablespoons more of oil or butter for extra crisp waffles.

(Photo by meliarose via Flickr Creative Commons)

10. Add at least two tablespoons more of butter or oil to transform your pancake batter into a waffle batter and to prevent the mixture from sticking to the waffle iron.

(Photo by starmer via Flickr Creative Commons)

www.femalenetwork.com

There's no way of making an excuse on cooking "perfect" pancakes for breakfast.