Chef Ryan Scott’s makes special Mother's Day dish
Former ‘Top Chef’ contestant, Ryan Scott, prepares a special Mother’s Day breakfast on ‘Fox and Friends.’
1 cup of milk
2 whole eggs
2 whole over ripened bananas
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 Cups AP flour
1/2 tsp vanilla
1) Blitz everything in the blender till super smooth for 30 seconds...
2) Preheat a nonstick pan on to medium heat & Pour a 1/4 cup batter for each cake (I just lightly spray the pan with pan spray and whip it once clean, that's it). They take around 2 to 3 minutes per side, you can tell they're ready to flip when you see a loads of bubbles. I like to cool them on a rack (so they don’t steam) that way I can put them in the fridge for the next couple days to eat. These reheat so well and are a so easy to make.
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