As we Malaysians like to say, we cook by the agak-agak method with no strict measurements in sight. So, when it comes to this banana oat pancake recipe, I’ll give you the rough idea of what went into it.
I used two fairly large bananas, about four scoops of oats blitzed into a fine powder with a blender, two beaten medium-sized eggs, a splash of milk and just a pinch each of salt and baking powder. Give everything a good mix and let it rest for around 10 minutes before pouring it into the frying pan.
I’ve got a small six-inch pan that works perfectly for creating thick, round pancakes, but if you’ve got a bigger pan, no worries—you’ll just end up with a thinner and perhaps slightly irregularly-shaped version. Pour the batter into the pan over low, controlled heat. Once you reckon the bottom’s nicely cooked, flip it over to do the other side. Serve up while it’s still hot, and enjoy!
No comments:
Post a Comment