You might think of pancakes as fluffy, sweet starches that you fry up on a griddle. This is certainly true in most of North America, but the truth of the matter is that pancakes are made differently all around the world. In Britain, for example, pancakes are usually unleavened and resemble a crêpe. It’s primarily in North America that a raising agent, usually baking powder, is used to add to the fluffiness. Archaeologists tell us that pancakes are probably the earliest cereal food eaten in prehistoric societies, as well as the most widespread.
This pancake recipe is completely unleavened, using just a banana and eggs, along with some kosher salt and honey. It’s a family favorite, and it is super simple to fix when you are in a hurry or feeling a little jetlagged. Here’s how to make a quick, healthy and delicious breakfast.
- 1 Banana
- 2 Eggs
- Honey (Bonus)
- Kosher Salt
- In a mixing bowl, mash up a Banana with a fork until most of the lumps are gone. Add 2 Eggs and whisk well until mixture slightly thickens, then add a pinch of Kosher Salt. Pour small amounts of mixture (about 2-3 inches in diameter) into a non-stick frying pan. When small bubbles start to form flip pancake and let cook for about 2-3 more minutes.
- Serve with Honey.
- For more fluffiness, you may wish to add about 1/2 teaspoon of flour or baking powder. Additionally, to cut the banana tartness add a teaspoon of Honey to the mixture. You can also garnish with Powdered Sugar and Warm Maple Syrup. Add fruit such as blueberries or strawberries for additional punch.