Banana PBJ Pancakes

Banana Peanut Butter and Strawberry Jam Pancakes - Do I really need to tell you all how good this recipe is. The name says it all. And its my go to recipe whenever I crave a pancake. So let's get to it.

Banana PBJ Pancakes

So What Do We Need ?

• 1.5 cups of Self raising Flour  - If you don't have self raising flour, you can always use all purpose flour with 1 teaspoon baking powder and 1/2 teaspoon baking soda.
• 1 cup Milk
• 2 Eggs
• About 1/4 cup sugar - Adjust as per your sweetness level. 
• 2 tablespoons Maple syrup or as desired. - This is optional. But I find that adding a bit of maple syrup to the batter gives it a really yummy flavor. You can always reduce or increase the quantity of sugar and Maple syrup as per your liking. 
• 1 Banana - In a bowl and using a fork, mash the banana really well with as little lumps as possible.
• 3 - 4 tablespoon Peanut butter
• 3 - 4  tablespoon Strawberry Jam  - You can choose any flavor jam of your choice.
• 1.5 teaspoons Vanilla Extract
• A pinch of Salt

Let's Do This

• In a large bowl, whisk the eggs and to this add the mashed banana, strawberry jam, peanut butter, milk, maple syrup and vanilla extract. Whisk and mix all these ingredients together really well.
• In another large bowl, take the self raising flour, sugar and salt. Give it a good mix with a spatula.
• Now to the flour mixture - pour in the wet ingredient mixture- the banana egg milk mixture. And combine all the ingredients together really well. The batter thus formed shouldn't be too runny nor too thick.

• Now take a non stick pan / crepe pan or a non stick tava. And over a medium to low flame - heat the pan and then take one ladle scoop full of batter and pour it right in the center of the pan. DO NOT spread the batter out over the pan. We need the pancake to be thick and fluffy. Also I found that if you are using a non stick pan - it's better not to grease it with butter or oil before pouring the batter. But if you know for sure that the batter is going to stick to the pan then go ahead and grease the pan. Mine didn't and so I didn't grease the pan.

• Now we wait till we see bubbles coming up on the top surface of the batter poured onto the pan. Then and only then carefully lift and flip the pancake over with a flat spatula. The bottom surface of the pancake should be a beautiful golden brown shade - not too deep and definitely not blackened. So if required do adjust the flame.

 

 

• Now once flipped it doesn't take too long to cook the other side of the pancake. Just maybe about 1 minute. Then lift and check if the underside has also turned to that gorgeous golden brown shade. If so - the pancake is ready to be devoured- but don't :) - we will jazz it up a bit more. But for now - keep it aside covered with a foil to keep it warm.

• Repeat the procedure with the remaining batter. Now if you find that the batter sticks to the pan and isn't easy to lift off the pan - then add a bit of butter or sunflower/ canola oil to grease the pan and then pour the batter on.
• To serve - on a plate, take 2 or 3 pancakes and dust a bit of icing sugar over the top. Pour some maple syrup over the pancakes and place a small knob of butter if you like right on the center of the pancake. You can add blueberries / strawberry / banana pieces too on the side.
• And now it's ready to be devoured. :)

Yummy for the tummy Pancakes