Food-Zine February Issue 2024

METHOD: • In a mixer grinder jar, grind together banana and milk. Make a smooth paste/puree. • Pour the puree in a large bowl. • Add maida, baking powder, baking soda, salt, sugar, vinegar, and LITE HOUSE Rice Bran Oil. Whisk everything very well leaving no lumps in the mixture. • You can add more milk if required to smoothen the batter and balance the flowy consistency. • Grease a non-stick pan with LITE HOUSE Rice Bran Oil and pour ¼ cup of the pancake mixture. Make sure the pan is medium-hot. • Cook for at least 1 minute or until the bubbles show on the surface. • Cook both sides until golden brown. • Repeat this with the rest of the batter. • Your Banana Pancakes are now ready to be served hot with maple syrup or chocolate syrup with fresh fruits. Enjoy! • 1 ripe banana • 1½ cup maida • 1½ cup milk • ¼ tsp baking soda • 2 tbsp sugar • 1 tsp baking powder • ¼ tsp salt • 3 tbsp LITE HOUSE Rice Bran Oil • 2 tsp vinegar INGREDIENTS: Pan-Cooked Banana Pancakes Prepared By Ms. Alma Kukur 7 Ms. Alma Kukur Bronze Director F R OM T H E K I T C H E N O F