Vegan Pancakes with Sweet Filling
Baking and Desserts • Russian
Description
For some reason, bananas are more often used to make fluffy American pancakes—perhaps the stereotype suggests that exotic ingredients should be paired with other exotic ones. Meanwhile, bananas today are almost cheaper than apples, and making banana caramel is so simple that it can become an affordable daily delight. We packed it inside pancake rolls—using thin, neutral pancakes makes it not too cloying, plus pancakes with caramel inside can be eaten by hand without the risk of getting messy.
Ingredients
- Sparkling water 20 fl oz
- Salt a pinch
- Sugar 5 oz
- Wheat Flour 10 oz
- Vegetable Oil 4 spoons
- Bananas 3 pieces
- Cinnamon a pinch
Step-by-Step Guide
Step 1
Prepare all the ingredients.
Step 2
Pour the soda into a bowl, add salt, 40 grams of sugar, and stir until everything is dissolved.
Step 3
Sift the flour into another bowl.
Step 4
Gradually, while thoroughly whisking the batter with a large whisk, add the flour to the bowl of water. The mixture should have a smooth, liquid consistency. If it turns out too runny, add a little more flour.
Step 5
Add 1 tablespoon of vegetable oil to the batter and mix well. Let it sit at room temperature for 15 minutes.
Step 6
Preheat a non-stick skillet and brush it with vegetable oil. Pour a ladle of batter into the skillet and spread it in a circular motion.
Step 7
When the pancake is golden brown, flip it over and let it brown on the other side. Transfer the pancake to a plate and brush it with vegetable oil. Continue cooking the pancakes until the batter is finished.
Step 8
Mash the banana flesh using a blender or a potato masher.
Step 9
Heat 3 tablespoons of vegetable oil in a skillet, add the remaining sugar and cinnamon. Cook, stirring, until the sugar has dissolved.
Step 10
Add the banana pulp to the caramel and mix well.
Step 11
Place 1 tablespoon of banana caramel in the center of each pancake and roll it up.
Step 12
When serving, cut in half.
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