American Style Banana Pancakes

Pretty much every Sunday, I make pancakes for breakfast.Usually I makes English style Pancakes, sometime I do used self raising flour to get a fluffy Pancakes.But it's very rare that I'm taking picture of those pancakes. Seems the weather this morning is pretty good and the sun was shining, so it's a jackpot for me to snap some pictures of these pancakes, otherwise no no.

Although, my favorite pancake was Amma's plain pancakes. Amma's style pancake was the more simplest and tastier, even without the egg, milk nor the butter. The Amma's style was so delicious, you can have them either savory or sweet. Mostly we like the savory version. Spicy gravies, pickles or sambal were served as a side-dish to them and they are very tastiest savory pancakes ever.

But I'm not going to share Amma's recipe today, I saw this pancake recipe in a local grocery store's magazine, they looks so appetizing for my eyes. So made these fluffy American Style Banana Pancakes for breakfast this morning. Actually it's not bad at all. The pancakes just good and the caramelized banana was immensely taste yummy with the pair of honey and creme fraiche..

The recipe suggest to serve them with strawberries but I used pomegranate since it's my favorite. But you can serve them with raspberries ,blueberries or blackberries, they works good too and with a dollop of creme fraiche..yum.

American Style Banana Pancakes
Ingredients: 100g self raising flour 2 medium bananas 2 eggs 2 tbsp sugar 1 tsp baking powder 4 tbsp skimmed milk few sprays of oil
To serve: fresh summer fruits {per your choice} honey creme fraiche {optional}
Method: Peel and slice the bananas into 1cm discs. Place the flour in a bowl, crack in the eggs, add the baking powder and sugar then whisk in the milk to form a thick batter.Heat a large frying pan over a medium heat and add the banana into the pan in a fan shape and repeat with the other slices until you have 3 fans..Spoon a large tbsp of the batter over each group of bananas and leave to cook for 2-3minutes until golden brown. Flip them over and cook for a further 2-3 minutes.Remove from the pan, place on a plate and cover to keep warm. Repeat with the rest of the mixture. Serve the pancakes with drizzle of honey, fresh summer fruits of your choice and a spoonful of creme fraiche if you desire.