Sodium Free Banana Pancake 无钠香蕉松饼
Pancake without added sugar and rising agent
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 12“ frying pan
- fork
- large spoon
- whisk
- spatula
Ingredients
- 2 medium/large ripe banana
- 2 medium/large eggs
- 1.5 cups all-purpose flour
- 3/4 cups whole milk
- 1 tbsp butter (molten) or vegetable oil
Instructions
- Peel the bananas, and place them into the large mixing bowl. Smash the bananas with the fork
- Crack open the eggs. Separate the egg whites and yolks. Put the egg whites into the medium mixing bowl. Put the yolks into the bowl with the smashed bananas
- Add molten butter and milk to the smashed bananas, and mix thoroughly
- Add the flour to the large mixing bowl, and mix to form a consistent batter
- Whip the egg white vigorouly with the whisk to form a stiff foam (about 4 mins)
- Scoop 1/3 of the egg white foam at a time, and fold gently into the cake batter
- Continue to fold gently to have a consistent cake batter
- Heat the pan at medium heat to warm it up. Add cake batter to the hot pan
- Once the edges starts drying (about 2 mins), use the spatula to flip. Cook the other side for about 2 mins
- Plate and serve with other items
Video
Notes
- Most time, I use vegetable oil instead of butter.
- If you want to save time, you could use baking soda to instead of making the egg white foam.
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