These banana sour milk pancakes are soft, light and fluffy. They are utterly delicious and can be made in no time at all. Serve them with some fresh fruits and a cup of tea for a quick and healthy breakfast.
In a mixing bowl, whisk sour milk, egg vanilla extract and melted butter.
Add flour, baking powder, salt, baking soda and sugar. Whisk until combined.
Grease a non-stick pan with butter or spray with oil, then heat over medium heat.
Scoop ¼ cup of the butter into the pan, top it with some diced banana, cook for two minutes, and then use a spatula to flip it on the other side and cook for two more minutes. Repeat with the remaining butter.
Put the pancakes on a serving plate and top them with maple syrup and any fruits you like (I used diced banana). Then serve.
Notes
Make sure the eggs and the milk are at room temperature, so they combine well with other ingredients.
Remember, overmixing the ingredients will give hard and chewy pancakes. Only mix until all the ingredients are combined well.
As soon as the pancakes are done, place them on a baking sheet which is preheated on low heat in the oven. Transfer the pancakes to the baking sheet. This will keep them warm until you are ready to eat.
Make sure the bananas are ripe and sweet; there is no substitute for bananas.
You may combine dry and wet ingredients separately. After that add dry ingredients to wet ingredients and stir until everything is evenly combined.
You may freeze these banana sour milk pancakes for up to 3 months. To reheat them, let them cool down and reheat in the microwave.
Always combine the batter by hand. Simply stir the wet and dry ingredients together until no lumps are remaining.
You may also use electric griddles to make more pancakes at once, and the temperature also stays constant.
If the batter is thick, add ¼ cup of water to water it down.