Sunday Brunch I: Pancakes

The only thing better than being able to smell pancakes on a lazy Sunday morning is being able to eat them.  I’ve found that the secret of making any pancake taste good is using brown sugar and vanilla, even if the recipe doesn’t ask for it. My current personal favourite kind of pancakes are banana pancakes. The recipe that I use is as follows:

1 cup flour

1 tablespoon brown sugar (though you can use white sugar if you don’t have brown sugar)

2 teaspoons baking powder

¼ teaspoon salt

1 egg, beaten

1 cup milk

2 tablespoons vegetable oil

2 ripe medium/large bananas, mashed (To prevent making a mess while mashing the bananas, I normally put them in a ziploc bag and then mash them, followed by opening it slightly to pour it into the milk/egg/oil mixture)


1. Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.

2. Stir flour mixture into banana mixture. The batter will be slightly lumpy, so don’t worry if it’s not smooth like normal pancake batter.

3. Melt 1/2 teaspoon butter in a pan (or whatever amount you want, I just generally cook pancakes over butter) over low/middle heat. Pour the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides.

4. Serve with maple syrup (and/or banana slices if you want them there)

Caution: Do not set the stove on high or even medium-high heat for these pancakes because the outside will get cooked quickly, while leaving the lumpy banana portion in the middle uncooked. So cook it over low/low-medium heat so that everything is properly and evenly cooked. Be patient on these ones, they’ll be worth the wait! 🙂

Pancakes with bananas and maple syrup – my favorite combination 🙂


My other personal favorite are nutella-filled pancakes (thanks to Owen for bringing my attention to this recipe) – you can access it here. You can pretty much make them with any normal recipe as well – once you pour the batter on to the stove, just add a few dollops of nutella on the batter, spread it out, and then cover it with a light layer of batter. Flip the pancake over once bubbles begin to appear in the batter and your nutella filling will continue to stay intact inside the pancake, instead of coming out. These are probably the only kind of pancakes that I would not use maple syrup with, the nutella is more than enough to satisfy anyone’s sweet tooth. Have a great start to your Sunday, and stay tuned to why I love the way Turks have their waffles!


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