Banana pancakes

Banana pancakes

By
From
Breakfast: Morning, Noon & Night
Makes
20
Photographer
Danielle Wood

These are extremely quick to make and taste sensational, especially when using over-ripe bananas. I sometimes serve them up with some maple bacon to get that salty-sweet flavour that I love.

Ingredients

Quantity Ingredient
2 eggs
2 small ripe bananas, peeled
85g butter, melted, plus extra for frying
240ml milk
1/2 teaspoon vanilla extract
2 tablespoons sugar
1/4 teaspoon salt
3 teaspoons baking powder
200g plain flour
olive oil, for frying

Method

  1. Preheat the oven to 140°C. Crack your eggs into a mixing bowl and mash in the banana using the back of a fork. Stir in the melted butter, milk and vanilla extract. Add the rest of the ingredients and whisk well to combine; you should have a smooth batter consistency with bits of banana. If you want to make this in advance, make up the batter without the baking powder and store it in the fridge. Add the baking powder just before you want to cook the pancakes.
  2. Melt a knob of butter with a small drizzle of olive oil in a frying pan over a medium-high heat. Like with all pancakes, the first one never comes out how you want it to, but see how you get on. You want to make these pancakes small and thick, rather than big and thin, so spoon about 2 tablespoons of batter into the hot pan. Fry for 2–3 minutes until bubbles form on top. Flip over and cook on the other side for up to a minute until it is golden brown. Slide on to a plate and keep warm in the oven.
  3. Depending on the size of your pan, make your pancakes in batches. These are delicious eaten as soon as possible.
Tags:
breakfast
brunch
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