Pancake de plátano

Components

• 2 fully matured natural bananas
• Two eggs
• One teaspoon of butter
• A quarter teaspoon of baking powder
• A quarter teaspoon of ground cinnamon
• 1/4 cup of roasted chestnuts, roughly chopped, without salt
• serve with honey to taste

Setup mode

1. Coarsely chop the cashew nuts. Peel the banana and place it in a shallow dish or bowl. Mash thoroughly with a fork until you achieve a chunky puree. You will need approximately 1/3 cup of mashed banana in total.

1. In a small bowl, crack the eggs and whisk to combine the yolks with the whites. Add the beaten eggs to the banana puree, then incorporate the yeast and cinnamon. Use a fork to stir everything together until the mixture is smooth and liquid.
2. Heat a non-stick frying pan over medium heat. Add the butter and allow it to melt. Using a small scoop, gently place a portion of batter into the pan, being careful not to let it spread—cook up to three pancakes simultaneously, leaving space between each one. Lower the heat and cook for about one minute until the edges turn golden and the pancake is nearly cooked, with the center still slightly wet. If you wish to add chestnuts or chopped chocolate to your pancakes, now is the time to do so!
3. Using a spatula, flip the pancakes and cook the other side for an additional minute. Place them on a plate and continue with the remaining batter. Serve the pancakes warm, topped with honey and chopped cashew nuts.

Purchase only what is necessary

Store

Harvesting machines

Face coverings

Tigela média [pimenta-do-reino], Coleção Paninha

Frigideira Siena de alumínio, Baillarini

Staub silicone scraper

Set of 6 shallow bowls, Acervo Paninha