Gently drop each piece of banana into the hot oil. The banana halves should be slightly browned, so fry a little longer if they aren't browned after those 2x2 minutes. Take one normal chicken egg and put it in a bowl. Heat 2 tablespoons of butter in the bottom of a skillet over medium heat until sizzling. Cook on medium heat for 2.5 minutes on each side. Dip bananas in milk, and dredge in the dry mixture. Crack 2 eggs into a seperate shallow bowl and whisk together. Dredge the banana halves in flour to get an even coating. Turn the bananas over so both sides turn golden brown in color and become crispy. Butter, dessert, easy, healthy, pan, pancakes, peanut, recipe.
Place the floured banana sections in the hot butter and cook until browned on each side. Repeat step 4 until bananas are used up. Remove them and place them on some towels, to. In a small bowl, mix the flour and cinnamon. Wheaten cornflour 1/4 tsp salt 1 tbsp. Place banana halves in the hot butter and fry for about two minutes, then carefully turn and fry other side for about two minutes, too. Try to slice them fairly evenly. I used about 3/4 cup of flour, four eggs and two tablespoons sugar, some nutmeg and cinnamon, then added a bit of milk as needed to achieve a pancake batter consistency. Shake to remove excess flour. Once flipped, lightly dust with brown sugar. Add banana slices and cook until golden brown, 5 to 10 minutes.
