Extra thick banana pancake à la Didi

Ingredients for 2 servings:

• 4 m.-sized eggs
• 3 baby bananas
• 1 banana(s)
• 4 tbsp sugar
• 20 tbsp flour
• 1 packet of baking powder
• 1 pinch of salt
• e.g. carbonated mineral water
• 1 tbsp vegetable oil
• 1 tbsp butter

Instructions

Working time approx. 7 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 8 minutes; Total time approx. 1 hour 15 minutes

Beat the eggs with sugar and salt until frothy. Mix the flour with the baking powder. Add the flour and mineral water to the eggs alternately. The batter should be creamy. Place the batter in the refrigerator for one hour to rise. In the meantime, peel the bananas. Halve the baby bananas lengthwise and slice the banana. Remove the batter from the refrigerator and carefully fold in the bananas. Heat the oil and butter in a 24 cm diameter frying pan. Pour the batter and bananas all at once into the covered pan. Cook the pancake until the bottom is golden brown. Turn the pancake over and cook until golden brown on the other side.