food
Mini Banana Bread Pancake Bites
These light and fluffy bites are the perfect mash-up of 2 of your favourite comfort foods.
food
Mini Banana Bread Pancake Bites
These light and fluffy bites are the perfect mash-up of 2 of your favourite comfort foods.
Supplies
Mini Banana Bread Pancake Bites
- 2 eggs, separated
- 1 cup (120 grams plain flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 11/2 teaspoon granulated sugar + 2 tablespoons for dusting
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
- 1 cup (240 milliliters) milk
- 2 tablespoons white vinegar
- Melted butter for brushing (ghee or clarified is great)
Variations
- 1 mashed ripe banana + 1/4 cup (30 grams finely chopped walnuts
- 1 mashed ripe banana + 1/4 cup (30 grams finely chopped walnuts + 1/4 cup (45 grams mini chocolate chips
- Regular without sugar caramelising
- 1 mashed ripe banana + piped with banana cream filling (recipe below)
Banana Cream Filling
- 1 banana, peeled and mashed
- 1 tablespoon brown sugar
- 4 ounces (112 grams cream cheese, room temperature
- 1/2 cup (120 milliliters) vanilla pudding
- 1 tablespoon maple syrup
Steps
Mini Banana Bread Pancake Bites
- Whisk egg whites until frothy and set aside.
- In a bowl, whisk together flour, baking soda, baking powder, salt, sugar, brown sugar and cinnamon. Add in egg yolks and streak in milk and vinegar until a smooth batter has formed. Fold in egg whites.
- Heat an ebelskiver pan to medium heat, and brush with melted butter. Sprinkle with 1/2 teaspoon of sugar, and scoop 2 tablespoons of the batter into each hole. Cook for 1-2 minutes until batter starts to pull away from the sides.
- Using toothpicks or thin chopsticks, gently flip each pancake, and continue to cook for another 1-2 minutes until golden.
Variations
- If cooking one of the variations, add half the amount of batter followed by mix-in ingredient(s), and seal with remaining batter, making sure to cover the mix-in.
Banana Cream Filling
- Mash banana and brown sugar in a bowl until smooth. Mash in cream cheese, mixing until smooth. Stir in vanilla pudding and maple syrup. Place mixture in a piping bag and refrigerate until ready for use.