Pancakes with banana and cheese

Ingredients for 3 servings:

• 2 eggs
• 250 g flour
• 250 ml whole milk
• Oil for frying
• 1 pinch of salt
• n. B. sugar
• 2 bananas
• 200 g grated cheese (e.g. Gouda, medium-aged)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

discovered in Holland

In a bowl, thoroughly whisk together the flour, salt, milk, and eggs. If you’re used to pancake batter only being slightly sweet, you can add a little sugar, but it’s not necessary. Heat a non-stick pan over medium heat and, using a paper towel, spread a little oil on each pancake. Don’t overdo it with the oil! Pour a ladleful of batter into the pan and spread it by lifting the pan and swirling it around. The bottom of the pancakes should be almost cooked; don’t flip them until they’re cooked. After flipping, quickly place a few banana slices on the pancakes and sprinkle with grated cheese. Don’t set the heat too high, or the bottom will turn too dark. The pancakes are done when they’re golden brown and the cheese has melted well. Per serving: approx. 300 kcal.