All purpose flour (Maida)-1/2 C
Thick curd/Yoghurt-1/2 C
Egg- 1 large
Baking soda-1/4 tsp
Salt- 1/4 tsp
For the caramelized banana and syrup:
Water- 2 tbsp
Unsalted butter- 1 tbsp
Beat egg and the yoghurt in a bowl.Then add the flour, baking soda and salt.Now mix well with a whisk to get a smooth, thick but pourable batter.
Grease a heated non stick pan with oil or butter.When hot pour out a small laddlefull (we are making mini pancakes)of batter to the pan.If your pan is wide enough you can add more than one.Cook on medium heat.
After 3-4 mins when bubbles appear on the surface ,flip the pancake to cook the other side until browned.Do the same with the remaining batter.
Slice the banana diagonally and keep aside
Now in a small non stick pan add the sugar and water and keep on medium flame.
It would start bubbling after few minutes and if there is any bits of sugar undissolved just swirl the pan so every bit is dissolved.If really necessary use a wooden spoon to stir.
After about 7-8 mins it would turn to a deep amber colour then reduce the heat to low and add the butter,mix with the wooden spoon and soon stir in the the milk.Stir well scraping the sides to get a smooth lump free syrup.Finally add the sliced bananas and stir to coat each pieces with syrup.After a minute remove from heat and transfer to a bowl.
Serve warm with pancakes…Its divine, enjoy……
I have used Plantain variety of banana which I find more apt for this recipe.You can use the normal kind as well.
While making the caramel syrup,once amber colour is achieved be quick with next steps because the syrup get burnt easily at this stage.
The caramel syrup is good as a topping for ice creams,waffles, puddings etc..or you can have as it is if you have a sweet tooth like me.Dont worry if you are out of bananas the syrup is just enough.You can make and store it in the refrigerator and use it whenever you want.