Gordon Ramsay Potato Pancakes are made from grated russet potatoes, onions, eggs, flour, and seasonings, fried until crispy. Designed to serve 6, the preparation and cooking process takes about 45 minutes, resulting in delicious, golden pancakes perfect for breakfast or a side dish.

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Rhubarb Crumble
• Gordon Ramsay Chocolate Tart
• Gordon Ramsay Lime Mousse

💛 Why You’ll Love This Banana Pancakes Recipe:

• Ripe Bananas: Ensure your bananas are ripe, as they provide natural sweetness and flavor to the pancakes. Overripe bananas with brown spots work best.
• Mashing Bananas: Use a fork to mash the bananas until mostly smooth and shiny. This helps distribute the banana flavor evenly throughout the batter.
• Preheating the Pan: Ensure the skillet or griddle is adequately preheated before cooking. The drop of water test is a helpful indicator to know when it’s hot enough.
• Proper Pancake Size: Use about ¼ cup of batter for each pancake and leave some space around them. This allows room for the pancakes to rise and cook evenly.
• Bubbles Indicate Flipping: Look for small bubbles forming on the top of the pancakes before flipping. This signals that it’s time to turn them over.

❓ What Is Gordon Ramsay’s Banana Pancakes Recipe?

Gordon Ramsay’s Banana Pancakes are made by mashing ripe bananas, whisking in eggs, and adding flour (whole wheat, buckwheat, or oat). Cook on a hot skillet until golden. Serve with your choice of toppings.

🍌 Gordon Ramsay Banana Pancakes Ingredients

• 2 medium-to-large ripe bananas
• 4 large eggs
• ½ cup whole wheat flour or buckwheat flour or ⅔ cup oat flour
• Optional flavor/nutrition boosters: ½ teaspoon ground cinnamon, up to 2 tablespoons hemp hearts and/or ground flaxseed, up to ¼ teaspoon salt
• Butter, avocado oil or ghee, for cooking

🥞 How To Make Gordon Ramsay Banana Pancakes

1. Use a large fork to mash the banana in a medium-sized bowl until it’s mostly smooth and shiny. When you add the eggs, whisk them into the banana until they are evenly mixed in.
2. Add the flour and any boosters you want to use. Stir slowly until everything is mixed together. Leave it alone while you heat up the pan; the batter can sit for up to an hour if it needs to.
3. Medium-low heat should be used to heat a big skillet made of stainless steel, cast iron, or nonstick. If you are using an electric griddle, heat it to 350 degrees Fahrenheit first. As soon as a drop of water hits the hot surface, you’re ready to start cooking pancakes.
4. If you need to, lightly oil the working surface with a pat of butter or oil and carefully wipe off the extra with a paper towel. If the surface isn’t nonstick, you probably won’t need any oil.
5. Place ¼ cup of batter on the hot skillet, leaving a few inches of space around each pancake so it can rise. It will take about two to three minutes of cooking until small bubbles appear on top of the pancakes.
6. After you flip the pancakes, cook for another minute or two, until both sides are lightly golden. Do it again with the rest of the batter. If the pancakes are getting dark on the outside before the inside is fully cooked, add more butter and lower the heat.
7. You can serve it right away or keep it warm in an oven set to 200 degrees Fahrenheit. If you have pancakes left over, you can put them in the fridge for up to three days or freeze them for up to three months.
8. To warm up leftover pancakes, stack them up and wrap them in a paper towel. Then, heat them slowly in the microwave.

💭 Recipe Tips

• Squeezing Out Liquid: Removing as much liquid as possible from the grated potatoes and onions is key to getting crispy pancakes. The dryer the mix, the crispier your pancakes will be.
• Even Thickness: When shaping the pancakes in the pan, aim for an even thickness to ensure they cook uniformly. This prevents the outside from burning before the inside is done.
• Preheating the Pan: Make sure your pan is properly heated before adding the potato mixture. A well-heated pan helps to start the crisping process immediately.
• Non-Stick Pan: Using a non-stick pan can significantly reduce the chance of the pancakes sticking and tearing when flipping.
• Batch Cooking: Don’t overcrowd the pan; cook the pancakes in batches to ensure they have enough room to spread and flip easily.

🍯 What To Pair Nicely With Banana Pancakes?

Pair Banana Pancakes with maple syrup, honey, or a drizzle of nut butter for added sweetness add fresh berries, sliced bananas, or chopped nuts for a delightful contrast in texture and flavor.

🎚 How To Store Leftovers Banana Pancakes?

• Refrigeration: Place leftover banana pancakes in an airtight container or a zip-top bag store them in the refrigerator for up to 2-3 days.
• Freezing: For longer storage, arrange pancakes in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container they can be stored in the freezer for up to 2-3 months.

🥵 How To Reheat Leftovers Banana Pancakes?

• Microwave Method: Stack the banana pancakes on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 20-30 seconds per pancake until they are heated through.
• Oven Method: Preheat your oven to 350°F (175°C) place the banana pancakes on a baking sheet and cover them with aluminum foil to prevent drying heat for about 10-15 minutes until they are warmed up.

FAQs

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Blueberry Muffins
• Gordon Ramsay White Chocolate Brownies
• Gordon Ramsay Muffins

Gordon Ramsay Banana Pancakes Nutrition Facts

Amount Per Serving:

• Calories: 355
• Total Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 60mg
• Sodium: 300mg
• Carbohydrates: 25g
• Fiber: 1g
• Sugars: 3g
• Protein: 5g

Gordon Ramsay Banana Pancakes

Author: Erin Table for Seven Cooking Method:Stewing Cuisine:British Courses:Dessert, Breakfast, Brunch, Snacks Recipe Keys: B Banana Pancakes

Difficulty:BeginnerPrep time: 25 minutesCook time: 8 minutesRest time: 13 minutesTotal time: 45 minutesServings:6 servingsCalories:355 kcal Best Season:Available

Description

Gordon Ramsay Potato Pancakes are made from grated russet potatoes, onions, eggs, flour, and seasonings, fried until crispy. Designed to serve 6, the preparation and cooking process takes about 45 minutes, resulting in delicious, golden pancakes perfect for breakfast or a side dish.

Ingredients

• 2 medium-to-large ripe bananas
• 4 large eggs
• ½ cup whole wheat flour or buckwheat flour or ⅔ cup oat flour
• Optional flavor/nutrition boosters: ½ teaspoon ground cinnamon, up to 2 tablespoons hemp hearts and/or ground flaxseed, up to ¼ teaspoon salt
• Butter, avocado oil or ghee, for cooking

Instructions

1. Use a large fork to mash the banana in a medium-sized bowl until it’s mostly smooth and shiny. When you add the eggs, whisk them into the banana until they are evenly mixed in.
2. Add the flour and any boosters you want to use. Stir slowly until everything is mixed together. Leave it alone while you heat up the pan; the batter can sit for up to an hour if it needs to.
3. Medium-low heat should be used to heat a big skillet made of stainless steel, cast iron, or nonstick. If you are using an electric griddle, heat it to 350 degrees Fahrenheit first. As soon as a drop of water hits the hot surface, you’re ready to start cooking pancakes.
4. If you need to, lightly oil the working surface with a pat of butter or oil and carefully wipe off the extra with a paper towel. If the surface isn’t nonstick, you probably won’t need any oil.
5. Place ¼ cup of batter on the hot skillet, leaving a few inches of space around each pancake so it can rise. It will take about two to three minutes of cooking until small bubbles appear on top of the pancakes.
6. After you flip the pancakes, cook for another minute or two, until both sides are lightly golden. Do it again with the rest of the batter. If the pancakes are getting dark on the outside before the inside is fully cooked, add more butter and lower the heat.
7. You can serve it right away or keep it warm in an oven set to 200 degrees Fahrenheit. If you have pancakes left over, you can put them in the fridge for up to three days or freeze them for up to three months.
8. To warm up leftover pancakes, stack them up and wrap them in a paper towel. Then, heat them slowly in the microwave.

Notes

• Squeezing Out Liquid: Removing as much liquid as possible from the grated potatoes and onions is key to getting crispy pancakes. The dryer the mix, the crispier your pancakes will be.
• Even Thickness: When shaping the pancakes in the pan, aim for an even thickness to ensure they cook uniformly. This prevents the outside from burning before the inside is done.
• Preheating the Pan: Make sure your pan is properly heated before adding the potato mixture. A well-heated pan helps to start the crisping process immediately.
• Non-Stick Pan: Using a non-stick pan can significantly reduce the chance of the pancakes sticking and tearing when flipping.
• Batch Cooking: Don’t overcrowd the pan; cook the pancakes in batches to ensure they have enough room to spread and flip easily.

Keywords:Gordon Ramsay Banana Pancakes