Indian Banana and Cardamom Pancakes Recipe
These banana and cardamom pancakes are a sweet version inspired by South Indian snacks made from ripe fruit, often served to children as an afternoon treat. In this version, the banana is blended into the batter, so the pancakes are naturally sweet, soft inside, and slightly caramelised on the edges, without needing to add much sugar.
These pancakes are inspired by South Indian snacks made from very ripe fruit, which are often prepared for children as an afternoon treat., Using mashed banana in the batter reflects a common South Indian approach of turning overripe fruit into simple, comforting sweets., The cardamom adds a distinctly Indian aroma that is typical for many traditional desserts and sweet snacks from the region.
This recipe combines the comfort of classic pancakes with the fragrance of Indian-style banana snacks and cardamom., It is naturally sweetened mainly with fruit, making it a lighter option than many traditional sweet pancakes., The pancakes are soft and tender inside with slightly caramelised edges, offering a pleasant contrast in texture.
Dlaczego ta wersja działa
- Blending the banana directly into the batter naturally sweetens the pancakes and keeps them moist without needing much added sugar.
- The balance of milk and flour gives a classic, easy-to-pour pancake batter that cooks evenly and browns nicely on the edges.
- Ground cardamom adds depth and a warm, aromatic note that pairs perfectly with caramelised banana flavours.
Chef's tips
Use bananas with plenty of brown spots on the skin; the riper they are, the sweeter and more aromatic the pancakes will be., Let the batter rest for a few minutes before frying to allow the flour to hydrate and the texture to even out., Stack the pancakes as you cook them and cover loosely with a plate or foil so they stay warm and soft until serving.
How to serve
Serve as a weekend breakfast with thick natural yogurt, honey and a handful of chopped nuts., For a dessert-style serving, add fresh mango or berries and a light dusting of powdered sugar., For children, roll the pancakes into small rolls and cut into bite-sized pieces that are easy to eat with fingers.
Na co uważać
- Do not leave large chunks of banana in the batter, as they can burn quickly and make the pancakes cook unevenly.
- Keep the heat at medium; too high a temperature will brown the outside before the inside is cooked through.
- If the batter is too thick, the pancakes will be dense; thin it gradually with a little milk until it flows easily off the spoon.
Zamienniki
- Replace part or all of the milk with coconut milk for a subtle coconut flavour and a richer texture.
- Use cinnamon or mixed spice for gingerbread instead of cardamom if you prefer or if cardamom is not available.
- You can use a neutral-tasting plant-based drink and a flax or chia egg to make a dairy-free and egg-free version.
Ingredients
- banana very ripe - 2 pieces
- milk - 250 ml
- wheat flour - 150 g
- egg - 1 piece
- sugar - 1 tablespoon
- ground cardamom - 0.5 teaspoons
- salt - 1 pinch
- vegetable oil - 2 tablespoons
- ghee - 10 g
Preparation
- Peel the bananas, transfer them to a bowl and mash with a fork into a smooth purée without larger chunks.
- Add the egg, milk, sugar, cardamom and a pinch of salt, and whisk until the mixture is smooth and uniform.
- Gradually add the flour, stirring all the time, until you get a smooth batter without lumps, with the consistency of classic pancake batter, lightly flowing off the spoon; if it is too thick, add a little more milk.
- Heat a thin layer of oil in a non-stick pan over medium heat; when a drop of batter sizzles on contact with the pan, it is hot enough.
- Pour in a portion of batter and tilt the pan to spread it into a thin pancake; fry for 1.5–2 minutes, until the edges start to lift and the bottom is golden with darker spots.
- Flip the pancake and fry for another 1 minute, until the other side is lightly browned; transfer to a plate and, optionally, brush lightly with ghee.
- Repeat with the remaining batter, adding a little more oil to the pan if needed; stack the finished pancakes on top of each other so they stay soft.
- Serve warm, on their own or with yogurt, honey or fresh fruit.
Storage
Store the pancakes wrapped in foil or in a container; reheat in a dry pan or in the microwave until warm and soft.
These pancakes are a great way to use up overripe bananas and bring a gentle Indian twist to a familiar breakfast dish., They are especially handy for busy mornings, as the batter comes together quickly in one bowl and cooks in just a few minutes.
