A couple of weeks ago, I was on Bloglovin perusing the beauty and food blogs and I saw an interesting post on pancakes, specifically banana pancakes. I love pancakes, french toast - anything carby and delicious for breakfast. Unfortunately, pancakes and french toast are not something I can eat too frequently because I would have to start wearing clothes about 10 sizes larger than what I already wear. But getting back...
The Black Pearl Blog, operated by a woman with lovely looking eyebrows named Sandra who hails from Glasgow, had this post last month on her recipe for "Healthy Two Ingredient Banana Pancakes." You can check out her and her banana pancake post right here. Much like the title of the recipe would suggest, the recipe calls for two ingredients - bananas and eggs. Needless to say, I was intrigued especially considering the fact that bananas and eggs alone are, by far, much healthier than traditional pancakes.
So one Saturday morning a couple of weeks ago when I was mulling over what to eat for breakfast, I decided to give this recipe a go. I mean how hard could it be? Heh - well, let's put it this way people: I wouldn't be telling you about this little experiment unless a) it was totally delicious or b) it was a complete and total disaster and I couldn't resist giving you the opportunity to have a chuckle about it with me. Can you guess what happened here?
Now before we begin, I want to say that I set the bar pretty low for myself in terms of how well I thought this would turn out. I did not think that these two ingredient pancakes were going to taste just like regular pancakes - it would have been ridiculous to think that way. I thought that if I could get the consistency right - more or less similar to a traditional pancake - then maybe this would become part of my breakfast cooking repertoire.
So here is how I started:
Black Pearl Sandra, as I will call her for the purposes for this post, suggested adding a little vanilla extract or cinnamon to sweeten things up a bit.
I thought I had a photo of the bowl with the egg and banana mixture - guess not. Here is the mixture in a measuring cup which I thought would help with my pour of this concoction onto the pan:
I modified the recipe by adding another banana into the mix. When I initially mixed everything together, it looked too much like eggs with banana blended in. (I know, I know...)
Here is the first pancake, mid-cook:
Black Pearl Sandra said you can flip it over once it starts to bubble, much like traditional pancakes. So that is what I did and here is what happened:
The one thing about these pancakes is that patience is key. They are to be cooked in low/medium heat, you need to let them sit there and cook, and just when you think these are ready to flip, just leave them on a little bit longer and then flip them over.
Black Pearl Sandra also suggested adding some baking powder if you wanted a fluffier pancake. And who wouldn't want a fluffier pancake? So I took a look in my pantry, but I did not see any baking powder. I did find some cornstarch though, and figured at that this point: why the heck not?
(Big shout out to Ben Affleck for making a wonderful little film about the true story of the rescue of six U.S. diplomats from Tehran, Iran during the 1979 Iran hostage crisis.)
This is what the final product looked like:
Yea I know, it looks like an omelet with mashed banana in there. And it more or less tasted the same way, corn starch and vanilla extract be damned.
Funnily enough, later that morning while at the chiropractor, I found the following post on instagram from Blogilates:
Will I try this again? Most likely I will - I do have a blender so I can do a second try with the aforementioned suggestion. I wonder if omitting the egg yolks would make a difference and add some fluffiness to consistency? There is only one way to find out!
Have any of you tried the Two-Ingredient Pancakes? Please share in the comments section below if you have.
Talk to you soon!! xoxo
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