Every year I plan on making pancakes on Pancake Day and I always miss it, but this year I was prepared and actually made them a couple of days early. Pancakes are definitely not one for a weekday breakfast when you have 5 minutes to wolf something down before you leave the house, but they’re perfect for lazy Sundays when breakfast is actually more like lunch. Bananas are one of my favourite fruits (although, I love pretty much all fruit – would be hard pressed to pick a top 5 if anyone asked me. Which they obviously would) and they go perfectly with pancakes, so it just made sense to put the two of them together in this recipe.
You will need (makes approx 6-8 pancakes):
80g plain flour
2 teaspoons soft brown sugar
3/4 teaspoon baking powder
Pinch of salt
1 tablespoon vegetable oil
1/2 teaspoon vanilla extract
1/2 egg, beaten
1 banana (plus extra to serve)
Maple syrup (plus any other toppings)
1. Put the oven on at a low temperature and put in a plate to warm. In a large bowl, mix together the flour, sugar, baking powder and salt.
2. In a separate bowl mix together the milk, oil, vanilla extract and egg.
3. Add the wet ingredients into the bowl with the dry ingredients and whisk until everything is combined well and the batter is smooth. Thinly slice a banana and add it to the batter, mixing to make sure it is evenly distributed.
4. Put a pan on the hob to heat up with a little drop of vegetable oil. Turn it up to a high heat to warm up, but once you begin cooking turn it down to a medium heat to make sure the pancakes cook evenly.
5. Add a couple of spoonfuls of mixture to the pan – if your pan is big enough you could do more than one pancake at a time, but I could only fit in one. After 1-2 minutes the mixture should bubble around the edges and become solid enough to flip over.
6. Cook for another 1-2 minutes, or until both sides are golden brown and the mixture is cooked all the way through.
7. After each pancake is done, put it on the plate in the oven to keep warm until all the mixture has been used up.
8. Serve in a big stack along with a handful of sliced banana and lashings of maple syrup.
Ahhh, these are so good! I love that the banana in the pancake batter goes slightly soft and gooey when cooked, and adds a bit of sweetness to the pancakes. Maple syrup and bananas are a classic topping to have with these pancakes, but they’d also be great with some melted Nutella, golden syrup or fresh strawberries. Some chocolate chips would be amazing folded into the pancake batter, but sadly I didn’t have any in the cupboard, boo!
What’s your favourite kind of pancakes? Will you be making some for Pancake Day tomorrow?