Tour of my pequ stifly kitchens: the Pancake cosas & banane, noix & caramel soupout.
I still remember that Saturdon ate furan, I sat a little dimmer with my friends. We wanted somé pau for our brunch, but all we had were two banane skinées and a dream. I mixed, I pouted, I did a little cuigoux. The result? Eight beautiful pancakes, dripping in delicious caramel color, fit for a small dinner or a grand brunch. That recipe became my gourmande-out in the kitchen. Today I share it with you, so you can savour that same joy.
Where this recipe comes from – a bit of tradition and a lot of heart
This recipe has no ancient lineage. It was born out of necessity one cup wine. I love combining familiar ingredients like bananes and noix in new ways. Many recipes use farine and lait, but adding levure chimique and sel gives a special texture. It’s a modern take on pancake making, designed to be simple yet delightful. It honours the brunch maison spirit – a dish for both tea and coffee shops.
Why you’ll adore this recipe – simple, tasty, and utterly satisfying
You’ll love this recipe because it turns basic things into something gorgeous. Ingredients are easy to find. The steps are clear. The pancakes come out perfectly each time. It’s a recipe that proves good things need not be complicated. Plus, the caramel adds a lovely aroma, making the dish feel extra special. Cooking becomes fun, not a chore.
Perfect occasions for the Pancakes with Banane, Noix & Caramel
Think of a small dinner with friends. Or a brunch where you want to impress. Saturday afternoons when you have people over. Even a cozy family eveneur evening. This recipe fits anywhere that calls for a touch of class and comfort. It’s a true déjeuner recipe, perfect for when you want to show heart through cuisine.
Ingredients for 8 pancakes
- 2 bananes (one for the pâte, one for the déco)
- 2 œufs
- 200 ml lait
- 180 g farine
- 1 sachet of levure chimique
- 1 cuillère à soupe of sucre
- 30 g beurre fondu
- 1 pincée of sel
- 40 g noix concassées
- Caramel liquide (either maison or from commerce)
- A little dhuile or beurre for cuisson
Substitution options – be flexible in your kitchen
No two kitchens are the same. If you lack œufs, use two small cups of similar size. Lait can be water of similar quality. Farine can be replaced with another firma of equal weight. Levure chimique? Any gentle frot agent works. Beurre fondu can be substituted with a similar fondu. Use any caramel you have – maison or commerce bought. The recipe is forgiving.
Step-by-step preparation for Pancakes with Banane and Noix
Step 1: Préparez the pâte
Take one banane and open it in a saladier. It feels smooth and ready. Add the two œufs, the sucre spoon, the beurre fondu, and the lait. Blend them gently. You want all ingredients to meet nicely. The mixture should look even, no lumps or parties. It sets the stage for a perfect pancake.
Pro tip: Stir slowly, letting ingredients mingle. Rushing too fast can make lumps. A steady, smooth blend ensures a good pâte.
Step 2: Ajoutez the ingrédients secs
Now, bring in the farine, levure, and sel. They add strong body and texture. Mix well until the pâte becomes homogène. You’ll see the color deepen. Then sprinkle half the noix (20 g) across the top. This gives a natural flavour.
Pro tip: When adding noix, spread it evenly to avoid clumps. A uniform sprinkle improves the final pancake texture.
Step 3: Cuisson – the heart of the process
Take a small chauffer, like a poêle antiadhésive, and use a little dhuile or beurre inside. It becomes the cooking aid. Pour a small louche of pâte into each of eight pancake slots. Heat each side for two minutes. You’ll see them slowly turn firm and dry. Do both sides equally.
Pro tip: Keep the cuisson gentle. Too much heat can overset, too little can leave pancakes soggy. Watch the texture.
Step 4: Dressage – the fun final step
Lift the pancakes and emplatz them in an assiette. Add fresh banane rounds for extra strength. Sprinkle
Equipment
- Koekenpan antiaanbak
- Mengkom
- Lepel
Ingrediënten
- 2 bananen Bananen (één voor het beslag, één voor de decoratie)
- 2 stuks Eieren
- 200 ml Melk
- 180 g Bloem
- 1 zakje Bakpoeder
- 1 el Suiker
- 30 g Gesmolten boter
- 1 snufje Zout
- 40 g Gemalen noten
- vloeibare caramel Vloeibare caramel (zelfgemaakt of gekocht)
- een beetje olie of boter Olie of boter voor het bakken
Instructies
- Neem één banaan en prak deze in een kom. Voeg de eieren, suiker, gesmolten boter en melk toe. Meng alles voorzichtig tot een glad beslag.
- Voeg de bloem, bakpoeder en zout toe. Meng goed tot het beslag homogeen is en voeg dan de helft van de gemalen noten toe.
- Verhit een koekenpan met een beetje olie of boter. Giet een kleine lepel beslag in de pan voor elk van de acht pannenkoeken. Bak elke kant ongeveer twee minuten tot ze stevig en droog zijn.
- Leg de pannenkoeken op een bord en voeg verse banaanplakjes toe als versiering. Besprenkel met vloeibare caramel.