Ingredients: two bananas, one Sydney, two eggs, white vinegar, honey, low-gluten flour, cooking oil.

Steps:

1, peel and break bananas for later use;

2, bananas are ground into mud with a spoon;

3. Beat the eggs into the banana puree, stir well, then add a spoonful of honey and half a bottle of white vinegar;

4. Peel Sydney, take half and cut it into small dices, and put it into banana puree to stir;

5. Sieve a proper amount of low-gluten flour and stir it into a flowable paste;

6. Put a thin layer of oil in the pot, and turn it to the minimum fire after the pot is hot;

7. Spoon a spoonful of batter into the pot, cover it, turn it over, turn it yellow and put it aside;

8. Then scoop in the batter, use up all the batter in turn, and finally put it on the plate.

Honey can help batter ferment and increase sweetness. White vinegar can prevent banana from being oxidized, help to ferment, and make cookies soft and delicious.