This is hands down one of my favorite childhood dishes. My mother would sometimes surprise me with this when I was younger. Sometimes it was a lunch, and sometimes a dinner, but it was always delicious and brought bunches of smiles to our table.

To make this dish, you need ripe bananas. Don’t let them get black, but a few spots on them is perfect. They will be super sweet, tender, and perfect for mashing. The color of the mash is also more appealing this way. Too ripe bananas can make the filling very dark.

Next up is the flour. I use organic soft white wheat berries from Azure, and then mill them in my KoMo Mio grain mill. My mother would not use fresh ground flour, that is simply my twist to this recipe. That said, you can absolutely use all-purpose flour, if you don’t have a mill or access to fresh ground flour otherwise. All-purpose flour can make this recipe extra addictive, just less nutritious. Playing around with whole wheat flour will work as well. Storebought flour behaves a bit different from fresh ground flour, so the amounts might slightly differ. I usually add more fresh ground flour, than I would add storebought all-purpose.

KoMo MIO Grain Mill on tile counter milling soft wheat berries into flour

Next, I measure and weigh the milk, yeast, and sugar. I use 2% or whole milk, active dry yeast, and cane sugar. But this can be adjusted based on what you have at the house. This recipe is very forgiving. All ingredients get combined in a bowl and set aside for a few minutes. Once you see a few bubbles on the top, you can continue to the next step.

Once your mixture has started to show bubbles on the top, this is the proof that your yeast is active and well, you can add the flour and a pinch of salt. I prefer grinding pink Himalayan salt, but any salt will work just fine.

The final ingredients you need to add are the eggs. Crack 3 medium to large eggs in a separate bowl first to make sure they are fresh, and then add them to your flour and milk mixture.

Mix the batter until it is nice and smooth. I like using a wooden spoon, but a mixer or whisk will work as well. Let the batter sit and rise for at least 30 minutes. We want the yeast to show bubbles and the batter to smell fragrant.

Shortly before the batter is done it is time to mash the bananas. Peel them and toss them all in a clean bowl. Mash them with a fork or in a mixer. I simply use the potato masher for this task. Super fast and easy. There shouldn’t be any large lumps left, but some small pieces add great texture. Add the lemon juice to keep the bananas from browning and to balance the sweetness a bit.

Now it’s time to fry the pancakes. I love using my shallow cast iron frying pan. I add a little brush of oil as well. This pan really has been a favorite purchase of mine. The lack of deep sides makes it really easy to flip anything in it.

Place your cast iron skillet on the stove and set your burner to medium. It might be necessary to lower your heat a bit, but use your best judgement here as you are frying the pancakes up. If they get very dark quickly, while staying undercooked, lower your heat slightly. Add a little oil to the pan. I like to use an oil with little to no taste since the pancakes like to soak up the flavor of the oil. If you like it buttery, add some of that, or some coconut oil which makes it a bit of a tropical treat. To add more oil/fat as you bake, use a little dish and a heat safe brush to apply it in between baking the pancakes. It makes life a lot easier and the process faster. Once everything is hot and ready, pour a large ladle of batter in the center of the pan. Use the back of your ladle to spread the batter out towards the sides to thin the pancake out. You can also lift the pan and tilt it gently to spread the batter. Just work fast to avoid the batter setting before you are able to spread it out. It might take a few tries, but eventually you’ll get the hang of it.

Watch for bubbles to form on the surface of the pancake. The sides and the areas around the bubbles on the top will start to firm up slightly. Gently lift one side and peak under to check for the desired color. Once you see a golden-brown color it’s time to flip the pancake over. Bake for another 30-60 seconds to get a little color on that side as well. Flip the finished pancake onto a plate or cutting board and repeat the process for the remaining batter.

While continuing to bake the pancakes it’s time to add the filling. Spread a large tablespoon of the banana mash into the center of the finished pancakes. Gently roll the pancakes up to avoid the filling to squeeze out on all sides. You can add as little or as much filling as you like, but it will get messy the more you stuff into them. You can add powdered sugar now or latter to the top.

I like to serve the pancakes war, so I keep them in a glass dish in a slightly warm oven. I simply keep adding the finished pancakes to the dish and stack them. Once recipe makes about 7 pancakes. I made a double batch this time.

And after all of that lovely work its finally time to dig in. I hope you and your friends and family will enjoy this delicious meal. Experiment with other fillings as well. It’s really a great way to get nutrition in with a big flavor impact, while keeping waste and cost low.

Apr 22 Fresh Ground Flour Yeast Pancakes with Banana Filling

Fresh Ground Flour Yeast Pancakes with Banana Filling

Ingredients

Instructions

Nutrition Facts

Did you make this recipe?

Most Recent Post

Instagram