Half-baked pancakes with banana-peanut sauce
Cooking time:
30 minutes
Active time:
30 minutes
Complexity:
Average
let the dough stand
Spelt flour perfectly replaces the usual one, pancakes from it are thin, holey and very tasty! The color of such pancakes is slightly darker than that of wheat, and the taste is more saturated. Such pancakes are great with fish, meat, sour cream, jam, but I suggest making an unusual banana-peanut sweet sauce.
5
Recipe "Half-drunk pancakes with banana-peanut sauce"
Ingredients for 10 pieces
wholegrain half-wheat flour
beaker (200 ml)
eggs
3 pcs.
milk
500 ml
salt
brown sugar
2 tbsp. spoons
soda
pinch
lemon juice
1 tsp
vegetable oil
1 tbsp. spoon
peanut butter
2-3 tbsp. spoons
ripe banana (for sauce)
1 pc.
milk (for sauce)
100 ml
cocoa nibs (for sauce)
for sprinkling
Step 1/3
All pancake ingredients should be at room temperature. Beat the eggs with salt until light foam, add milk, salt and sugar, mix, add the sifted flour and stir well.
Step 2/3
Leave the dough to stand for half an hour at room temperature. Before starting cooking, add a pinch of soda and lemon juice, a tablespoon of vegetable oil to the dough, stir and fry the pancakes in a very hot pan. You do not need to pour oil into the pan for these pancakes, just lightly grease.
Step 3/3
For the sauce, combine the peeled banana, peanut butter and milk in a blender. Serve the pancakes with the sauce, sprinkled with the cocoa nibs.
Ingredients for 10 pieces
wholegrain half-wheat flour
beaker (200 ml)
eggs
3 pcs.
milk
500 ml
salt
brown sugar
2 tbsp. spoons
soda
pinch
lemon juice
1 tsp
vegetable oil
1 tbsp. spoon
peanut butter
2-3 tbsp. spoons
ripe banana (for sauce)
1 pc.
milk (for sauce)
100 ml
cocoa nibs (for sauce)
for sprinkling
Nutritional value per 100 g
Calories
172 kcal
Proteins
6 g
Fats
8 g
Carbohydrates
21 g
Saturated fat
3 g
Dietary fiber
2 g
Added sugar
5 g