Strawberry is everywhere at the market, and cheap and I can't stand another day keeping this half rotten banana at the counter top. Two perfect reasons to have an indulging Sunday breakfast.
For the pancake batter you need:
1 overripe banana
2 eggs
200g of flour (there is a certain number for the flour, for this I use T45, a wheat flour for pastries)
50g of butter
50g of sugar
8 g of baking soda
25cl of milk
1 pinch of salt
In France we use metric measures, but I know in the US you don't, this cooking conversion might help you.
Combine the dry ingredients in a big bowl, push aside to the bowl wall and make a well in the middle. In another container, combine the milk and the eggs, whip them, and pour it slowly into the well of the dry ingredients while stirring to create a nice thick and smooth batter. Microwave the butter for a couple of second so it melts but not heated. Combine the butter liquid into the batter with the same gesture. Crush the banana with a fork, you can mash it but I don't mind to have a coarse pieces of banana on my pancake, so I just crush it coarsely. and add it to the mix.
Heat up a table spoon of oil on the anti adhesive flat pan, when it's heated, turn down the heat to medium. Pour a laddel of pancake batter on the pan and make sure it's nice and round with 4 inches or 10 cm diameter. This might be a good tip for you who don't mind cheating to reach a higher standard on its pancake shape. Leave it on for 2 minutes and flip them, wait for another minute and take it off. Repeat the gesture until there's no more batter.
Served with fresh cut strawberry, a generous amout of butter, and a caramel sauce.
If you are lazy to make the caramel sauce, it might be nice to enjoy this pancake with maple sauce. We don't have maple sauce in every groceries so I made my own caramel sauce. Take a peak the recipe here on food network, my favorite recipe reference.
Bon appétit!
