Breakfast for the Weekend – Banana Fritter :: GoChengdoo
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On the weekend most people sleep in and wake up to find it’s 10 a.m. already, too early for lunch and too late for breakfast. I guess it’s best to have a brunch, or a big breakfast. On weekdays when I have to work, I normally don’t take time to make pancakes, because one takes about 5 mins to make, and I have to do at least 4 at once. If you add the preparation and dish-washing time, it’s awfully time-consuming. But if you have time on the weekend, you can slow down and fry your pancakes, one by one.
Yields 4 servings
Ingredients:
1/4 cup wheat germ
3/4 cup bread flour
2 bananas, mashed
1 cup soy milk
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp sunflower seeds
1 Tbsp black sesame
some canola oil
Directions:
1. Mix the mashed banana and wheat germ. Add the flour and soy milk together and mix into a batter. Add the spice and seeds.
2. Heat the pan with canola oil. Add the batter 1/4 cup at a time, and tilt the pan to make the batter coat it evenly. Fry at medium heat, 2 to 3 mins, flip, and continue cooking until done.
Sichuanese native and Chengdu resident Annie blogs about her adventures in cooking vegetarian meals, adapting recipes from around the world. Recently she has translated some of her favorite posts into English for GoChengdoo readers to enjoy. The original, Chinese-language version of this post can be viewed here. Photo by Annie Chen.