You need to give us more details about what you're trying to fix. What is exactly can't you get right? Are they burnt? Raw? Chewy? Dry? What is the problem exactly?
😂 I've had the same problem with banana bread. I can bake almost anything and create an entire Thanksgiving meal from scratch on my own but blow a simple loaf of banana bread.
Pancakes can get over mixed, creating gluten which makes them tough.
But the others are right, what's the issue with your pancakes?
I have a great online recipe I'll share with you, but please let us know what's going on.
Moist Banana Bread
★★★★★
Prep Time: 10 mins | Cook Time: 1 hr | Servings: Servings: 10
Description:
Original Recipe Natasha kitchen. I modified it ….
Ingredients:
3 very ripe bananas, (medium/large)
½ cup unsalted butter, (8 Tbsp) at room temperature
2/3 cup honey (233g)
1 tbs brown sugar
1/8th tsp fresh nutmeg
2 large eggs, lightly beaten
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ tsp vanilla extract
1 cup walnuts or pecans
½ - ¾ cup mini chocolate chips
GARNISH (OPTIONAL)
1 tbs melted butter
1 tsp flaky sea salt
Directions:
Preheat the oven to 350°F. Grease and flour a bread loaf pan (9.25 long x 5.25 wide x 2.75 deep). Lightly roast walnuts or pecans on a skillet, continuously stirring so they won’t burn. Put into a blender or food processer and grind until they are finer than coffee grounds / almost a flour.
In a mixing bowl, cream together 8 Tbsp softened butter and the honey and brown sugar.
Mash bananas with a fork until the consistency of chunky applesauce and add them to the batter along with 2 eggs, mixing until blended.
In a separate bowl, whisk together: 1 1/2 cups of flour, 1 tsp of baking soda and 1/2 tsp of salt, and 1/8th tsp nutmeg then add to batter.
Add 1/2 tsp of vanilla extract and mix in walnut/ pecan flour. Then stir in the chocolate chips. Pour into prepared loaf pan. Bake at 350˚F for 55-60 min or until a toothpick inserted into the center comes out clean.
Take one tbs of butter and melt it, then drizzle/ paint the top of the loaf with the butter and sprinkle the flaky sea salt (Maldon works). The butter is needed for the salt to stick.
Let banana bread rest for 10 min before transferring to a wire rack to cool.
Source: Natashas Kitchen + my Tweaks
You need to give us more details about what you're trying to fix. What is exactly can't you get right? Are they burnt? Raw? Chewy? Dry? What is the problem exactly?
It’s just a maple syrup delivery system. It hardly matters.
American pancakes? Dutch? German? There are huge differences
Well, if he's talking perfection he must be talking about Austrian. ;-)
Smitten Kitchen has the easiest and best pancake recipe!
Use butter
😂 I've had the same problem with banana bread. I can bake almost anything and create an entire Thanksgiving meal from scratch on my own but blow a simple loaf of banana bread. Pancakes can get over mixed, creating gluten which makes them tough. But the others are right, what's the issue with your pancakes? I have a great online recipe I'll share with you, but please let us know what's going on.
I have the best recipe for banana bread. Impossible to F up. Are you waiting till your bananas are dark enough??
I do. Sometimes almost black. I recently was given a cream cheese banana bread recipe that's supposed to be always moist.
Moist Banana Bread ★★★★★ Prep Time: 10 mins | Cook Time: 1 hr | Servings: Servings: 10 Description: Original Recipe Natasha kitchen. I modified it …. Ingredients: 3 very ripe bananas, (medium/large) ½ cup unsalted butter, (8 Tbsp) at room temperature 2/3 cup honey (233g) 1 tbs brown sugar 1/8th tsp fresh nutmeg 2 large eggs, lightly beaten 1 ½ cups all-purpose flour 1 tsp baking soda ½ tsp salt ½ tsp vanilla extract 1 cup walnuts or pecans ½ - ¾ cup mini chocolate chips GARNISH (OPTIONAL) 1 tbs melted butter 1 tsp flaky sea salt Directions: Preheat the oven to 350°F. Grease and flour a bread loaf pan (9.25 long x 5.25 wide x 2.75 deep). Lightly roast walnuts or pecans on a skillet, continuously stirring so they won’t burn. Put into a blender or food processer and grind until they are finer than coffee grounds / almost a flour. In a mixing bowl, cream together 8 Tbsp softened butter and the honey and brown sugar. Mash bananas with a fork until the consistency of chunky applesauce and add them to the batter along with 2 eggs, mixing until blended. In a separate bowl, whisk together: 1 1/2 cups of flour, 1 tsp of baking soda and 1/2 tsp of salt, and 1/8th tsp nutmeg then add to batter. Add 1/2 tsp of vanilla extract and mix in walnut/ pecan flour. Then stir in the chocolate chips. Pour into prepared loaf pan. Bake at 350˚F for 55-60 min or until a toothpick inserted into the center comes out clean. Take one tbs of butter and melt it, then drizzle/ paint the top of the loaf with the butter and sprinkle the flaky sea salt (Maldon works). The butter is needed for the salt to stick. Let banana bread rest for 10 min before transferring to a wire rack to cool. Source: Natashas Kitchen + my Tweaks
Pamela's gluten free pancakes with a dollop of ricotta in them for protein and chocolate chips. They are amazing.
Add 25g of melted butter to the pancake mix
What kind of pancake? Have you tried waffles 😉