Japanese Soufflé Pancakes

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Gather 4 large eggs, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt, 6 tablespoons of sugar, 2 large bananas, 2 teaspoons of vanilla extract, 1/4 cup of milk, 2 tablespoons of melted butter, and 6 tablespoons of all-purpose flour. Peel and mash the bananas until smooth. Measure and prepare all ingredients before starting the cooking process for a smoother and more efficient pancake-making experience.

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In a mixing bowl, whisk together the eggs, baking powder, salt, sugar, mashed bananas, vanilla extract, milk, melted butter, and all-purpose flour until the batter is smooth and free of lumps. Adjust the consistency by adding more milk for a thinner batter or more flour for a thicker one. Mix gently to avoid overworking the batter, which can result in tough pancakes.

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Preheat a griddle or non-stick pan over medium heat. Lightly grease the cooking surface with butter or oil. Test the heat by sprinkling a few drops of water on the surface – if they sizzle and evaporate, it's ready. Adjust the heat as needed to maintain a consistent temperature for even cooking.

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Pour a ladleful of batter onto the griddle or pan for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook the other side until golden brown. Repeat with the remaining batter, adjusting the heat as necessary. Keep cooked pancakes warm in a low oven while finishing the batch.

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Stack the pancakes on a plate and top with sliced bananas, a drizzle of maple syrup, a dollop of whipped cream, or a sprinkle of powdered sugar. Enjoy your fluffy, sweet banana pancakes with your favorite hot beverage for a delightful breakfast or brunch treat that will surely brighten your day.

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