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Pancakes Bananowe

Pancakes Bananowe

Pancakes Bananowe · ready in 22 min · 4 servings · 336 kcal per serving · easy · 9 ingredients

Soft Polish-style banana pancakes made from scratch with yogurt, ripe banana, and a little soda for a tender, golden breakfast.

Prep
10 min
Cook
12 min
Total
22 min
Serves
4
kcal
336
Difficulty
easy
PolishBreakfastQuick (30 min or less)Vegetarian

A QiMeal recipe · Updated

Ingredients · 4 servings

  • 160 gWheat flour
  • 2Egg
  • 200 gNatural yogurt
  • 1Banana, ripe and mashed
  • 1Banana, sliced (to serve)
  • 4 gBaking soda
  • 12 gSugar
  • 1 gSalt
  • 25 gClarified butter, melted in pan

Equipment

stovetop, fork, mixing bowl, small bowl, whisk, ladle, spatula, non-stick pan, plate, serving spatula, kitchen scale

Instructions

  1. Prepare Station

    Gather all ingredients, a fork, bowls, whisk, ladle, spatula, non-stick pan, and plate; weigh everything before mixing. · 2 min

    What to look for: Ingredients are measured and tools are within reach.

  2. Mash Banana

    Mash 130 g ripe banana with a fork until nearly smooth, leaving only tiny soft pieces for texture in the batter. · 2 min

    What to look for: Banana looks glossy and mostly smooth with a few tiny pieces.

  3. Mix Dry

    Combine wheat flour, sugar, baking soda, and salt in a bowl; whisk briefly so the soda is evenly dispersed. · 2 min

    What to look for: Dry mixture looks uniform with no visible clumps of soda.

  4. Finish Batter

    Add egg, natural yogurt, and mashed banana to the dry mix; stir gently just until no dry flour streaks remain. · 3 min

    What to look for: Batter is thick, spoonable, and slightly lumpy.

  5. Heat Pan

    Melt clarified butter in a non-stick pan over medium heat; keep the surface glossy, not smoking, before adding batter. · 1 min

    What to look for: Butter is melted and shimmering without browning heavily.

  6. Cook First Side

    Ladle about 80 ml batter per pancake into the pan; fry 2-3 minutes until bubbles appear and the edges look set. · 3 min

    What to look for: Small bubbles dot the top and the edges lose their wet shine.

  7. Flip Pancakes

    Flip each pancake once with a spatula; cook 1-2 minutes more until the second side is golden and the center springs back. · 2 min

    What to look for: Both sides are golden with light brown spots.

  8. Serve Warm

    Serve the pancakes warm on plates with the sliced banana on top, letting the hot cakes soften the fruit slightly. · 1 min

    What to look for: Pancakes are stacked neatly and topped with fresh banana slices.

Nutrition (per serving)

kcal336
Protein10 g
Carbohydrates51 g
of which sugars14 g
Fat11 g
of which saturated6 g
Fibre3 g
Sodium432 mg

Nutri-ScoreC

Allergens

Contains: gluten, eggs, milk

Ingredient substitutions

Wheat flour

  • Wheat flour type 500: Use the same weight for a classic light pancake texture.

Egg

  • Small egg: Use enough small egg to reach about the same total weight.

Natural yogurt

  • Thick natural yogurt: If very thick, loosen the batter with a small spoon of water.

Banana

  • Very ripe banana: A very speckled banana gives the best sweetness and binding.

Banana

  • Ripe banana: Slice just before serving so it stays fresh and pale.

Baking soda

  • Fresh baking soda: Use a fresh pack for reliable lift in the yogurt batter.

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