Banana dough pancakes
Overview
This is a dough cake with a light banana fragrance. It will not harden even after being stored for two days. It tastes very good and is loved by both children and adults.
Tags
Ingredients
Steps
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Slice the banana thinly and place in a blender cup.
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Add a free-range egg and beat until pureed.
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Add 1 tablespoon of sugar, the sweetness can be adjusted according to personal taste.
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Add 2 grams of angel yeast.
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Add appropriate amount of flour and knead into a stiff dough.
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Roll out the dough into a 0.5 cm piece and use a round mold to press out the dough. I found a cup as a mold.
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Remove the excess leftovers, knead and roll it out again, and continue to press out the cake shell until all the cake shells are made.
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Cover the prepared cake with plastic wrap and let it rise for about 40 minutes. Pick up the cake and it will feel light and fluffy.
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Dip the thick end of the chopsticks in the water.
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Then dip it in white sesame seeds.
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Then gently press on each cake embryo, and tap each cake embryo three times to look like a little face.
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There is no need to put oil in the electric pan. Fry the prepared pancake with the sesame side down first. I used the 4th level of heat.
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Cover and simmer for 2 minutes, then turn over and simmer for another 2 minutes. Then flip the pancake every minute until the pancake springs back quickly when pressed with a spatula, and is ready to serve.
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The fried pancakes are paired with a glass of milk and are great as breakfast and snacks for children!
