Little fingers love these Banana Pancake Roll Ups for breakfast or a snack.
1 Cup Unbleached Flour
1 Tablespoon Sugar
2 Teaspoons Baking Powder
1/4 Teaspoon Kosher Salt
1 Beaten Egg
1 Cup Milk
2 Tablespoons Cooking Oil
1 Bunch Bananas
In large-size bowl stir together flour, sugar, baking powder, and kosher salt.
In medium-size bowl mix egg, milk, and cooking oil. Add to flour mixture all at once. Stir just until blended, but slightly lumpy.
Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet for each standard size pancake. Make sure the pancakes aren’t too thin or too thick. You want them somewhere between crepes and fluffy American pancakes. If you see they are coming out too thick just dilute the batter with some water or milk. If they are too thin add some more flour. Cook until pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges.
Cool pancakes slightly. Place one banana in pancake and roll up. Place in bowl of cinnamon sugar and roll until covered. Remove and gently slice into pieces.
**You could secure with a dollop of peanut butter or Nutella if you want.
Transfer to serving plate and serve immediately.
Serves 8 to 10
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Total Time: 40 Minutes
“Work With What You Got!”
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