Banana Pancakes

Prep and cook time: Up to 30 mins Serves: 6

Ingredients 3 large eggs

  • 115g plain flour
  • 1 x 15ml spoon (heaped) baking powder 140ml milk
  • Pinch of salt
  • 2 knobs butter
  • 3 x 5ml spoons caster sugar
  • 4 bananas Crème fraîche

Method

  1. Separate the eggs, putting the whites in one bowl and the yolks in another.
  2. Combine the plain flour, baking powder and milk with egg yolks, and mix until it forms a smooth, thick batter.
  3. Whisk the whites with salt until they form stiff peaks.
  4. Fold these whites into the batter – it is now ready to use.
  5. Heat a non-stick frying pan over a moderate heat.
  6. Pour some of your batter into the pan, and fry for a couple of minutes until it starts to look golden and firm.
  7. Loosen with a spatula, and either turn or flip the pancake over.
  8. Continue frying until golden, then stack on a plate.
  9. Repeat until all the mixture has been used.
  10. Melt the butter and sugar in a separate pan over a low heat until it forms a caramel sauce – about 3 minutes.
  11. Peel and cut the bananas lengthways, add them to the pan and cook gently until they are golden, turning after a few minutes.
  12. Serve them on the pancakes topped with a good spoonful of crème fraîche.

Great for a late breakfast or Sunday brunch. As a pudding, serve with a couple of scoops of good vanilla ice cream.

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