2 tbsp. sugar
5 tbsp. wheat flour
1/4 cup milk
1 pinch salt
1 tbsp. melted ghee/clarified butter
Mash the banana using a fork.
Add the egg one a time into the mashed banana, add a pinch of salt and mix it well.
Then, add in the sugar and mix it till it’s well amalgamated.
Once done, add the flour and mix gently together. Start pouring in the milk and mix till you get a pancake consistence batter.
Tip: You can add an extra tbsp. of flour if you want to make a banana fritter.
Then, add the melted ghee/clarified butter into the batter and stir till it’s well combined.
Traditionally, the pancake is fried in ghee which adds unwanted calories, but I prefer keeping it slightly healthier by adding the tbsp. ghee into my batter.
Heat a skillet/pan, once heated, ladle in the batter (like mini pancakes) Flip when the edges start to brown. It takes about a minute on each side to cook.
If making a fritter, frying a minute and half on each side should be fine.
When done, place it on a paper towel. Its best enjoyed lukewarm or at room temperature, with a hot cup of tea/coffee.