Banana pancakes

Fragrant, fluffy, tender and very tasty pancakes on kefir without yeast. You will definitely like this simple recipe and will come in handy, because it is from the category "even a beginner can handle it." Banana pancakes for breakfast - easy, quick and tasty? As easy as pie!

For the preparation of banana pancakes, you can use both premium and first grade wheat flour. Instead of kefir, other fermented milk products are also suitable - natural drinking yoghurt, sour milk, fermented baked milk (it is especially aromatic with it). Ideal bananas for fritters are ripe, sweet, aromatic, and often dark-skinned.

Ingredients

• Wheat flour of the highest grade(300 grams)
• KefirKefir(250 milliliters)
• BananaBanana (200 grams)
• Chicken eggs (2 pieces)
• SugarSugar(1.5 tablespoons)
• Baking soda(0.5 teaspoon)
• Cooking Salt Cooking Salt(1 pinch)
• Sunflower oilSunflower oil(100 milliliters)

Directions

1. To prepare banana pancakes, we need the following ingredients: wheat flour, kefir, bananas, chicken eggs, refined vegetable (I have sunflower) oil, sugar, baking soda and salt. All products must be at room temperature, and kefir should be slightly warm. I take everything I need out of the refrigerator in the evening and leave it on the kitchen table until morning.
2. In a separate bowl, combine 300 grams of wheat flour with half a teaspoon of baking soda and a pinch of salt.
3. Mix everything thoroughly so that the soda and salt are evenly distributed over the flour.
4. Put peeled bananas in a bowl for making the dough. 200 grams is the weight of bananas without the peel. I have 3 small fruits, but maybe you will have one giant one.
5. With a fork, knead the banana pulp, not in mashed potatoes, but so that the pieces remain. By the way, you only need a fork to knead the dough.
6. Add 2 chicken eggs and 1.5 tablespoons (a heaping spoon) of sugar. By the way, if the bananas are very sweet, you don't need to add sugar.
7. Mix and pour 250 milliliters of kefir of any fat content (I took 2%). Mix again.
8. Sift the flour mixture into a bowl through a sieve.
9. Stir quickly so that there are no flour lumps left, and immediately proceed to the preparation of banana pancakes. In terms of consistency, such a dough turns out to be quite thick, viscous and does not spread. If yours is runny, add flour.
10. We take a wide frying pan (I have a diameter of 28 cm), pour part of the oil into it, heat it up and spread the dough with a tablespoon. We make the heat below average and cook the pancakes under the lid for just a couple of minutes.
11. As soon as the banana pancakes increase in volume, they become covered with holes - you can turn them over.
12. We bring the second side to readiness and an appetizing ruddy color, also under the lid. Just take your time and do not make a strong fire, otherwise the crust will quickly brown, and the pancakes will not bake well inside. That is, at first they will be lush, and after that they will immediately be blown away and become flat.
13. Remove the finished banana pancakes from the pan, add more oil and add another batch of dough. Thus, we prepare all the pancakes - I get exactly 20 pieces.
14. Serve either warm or completely cooled down - delicious in any way. For me, bananas go perfectly with strawberries, so I served pancakes with berry sauce. Cook for your health and bon appetit, friends!