Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup all-purpose flour, sifted
- 1 egg, lightly beaten
- 1/4 teaspoon salt
- 1 cup milk
- 4 tablespoons butter
- 4 bananas
- =
Directions
Mix together the flour, egg, milk and salt thoroughly but gently.
Heat a crepe pan or shallow non-stick pan and add 1 tablespoon of butter.
Slice one banana lengthways and place in the pan.
Allow to cook and carameize (about 3 minutes).
Pour over a quarter of your batter, tilting the pan to get good coverage over your banana slices.
Cook the pancake over medium heat until holes appear and the top surface is dryish.
Flip, or turn over with a spatula, and cook a couple of minutes more.
Repeat 3 more times with remaining batter, butter and banans.
Serve with a wedge of lemon, sprinkled with sugar, and icecream if you wish.