Oh gosh, I have been absent for a while. Sorry for that. I was gone for my summer vacation, spending a month in the US, road tripping around the country and enjoying two very laid back weeks on the beach in Charleston, South Carolina. The good news: I had time to cook and take loads of food pictures for you. Now I am sorting out the material and I promise a few interesting posts in the next weeks.
Another thing to know: Fourchette&Knife is now on Facebook. Please like my page, I will use it to post ideas & spontaneous impressions on a daily basis. My recipes and reviews will remain here.
The banana pancakes I am presenting to you today is one of my favorite Sunday breakfasts. They resemble American style pancakes and the banana can be substituted with other fruit or left plain. That’s up to your taste.
Ingredients (about 15 pancakes, serves 4-5 people):
1,5 cups flour
1 tablespoon baking flour
2 spoons raw sugar
1 pinch of salt
1 cup milk
1/2 cup plain yogurt
2 tablespoons vegetable oil
2 bananas, cut in mouth big pieces
1) In a bowl, combine the flour with the baking powder, the sugar and the salt. If you like cinnamon, add a pinch of it.
2) In another bowl, blend together the milk, the yogurt, the oil and the eggs.
3) Add the liquid mixture to the flour, then the bananas and blend all together.
4) In a pan, heat 1/2 spoon of oil and cook your pancakes from both sides. Sprinkle with oil before every set.
5) Decorate with maple sirup, jam of your choice and yogurt.