American-style banana pancakes

Just a quick post today, as we’re going out to get really stressed about storage solutions in Ikea soon.

This is a super simple recipe for American-style banana pancakes to brighten up your Sunday morning. A few points to note about this recipe:

pancakes2

  • These pancakes need only 5 ingredients and are very simple to whip up. I don’t hold with this leaving the batter overnight malarkey. That amount of premeditation sucks all the joy out of a lazy weekend breakfast. I also don’t bother with sugar, preferring to compensate at the end with a good slathering of honey, but if you prefer sweeter pancakes, add a dessert spoonful of sugar with the flour.
  • These are American-style pancakes, which means thick and fluffy – hence the baking powder. As a kid, I never really got all the fuss about pancakes until I tried proper (read: thick) pancakes in Fresno, CA. I’ve never wasted my time with skinny English pancakes again.
  • These are categorically NOT paeleo banana pancakes. If you mix egg and banana and cook it, I really don’t see how you can claim this is a pancake (it’s a banana omelette, people, open your eyes).
  • This recipe easily doubles up if you’re serving more than two.

 

Serves: 2 (makes 4 small fat pancakes)

What you need

1 big, ripe banana

½ cup milk

1 egg

½ cup plain flour

1 tsp baking powder

Butter or oil, for frying

 

How to make them

  1. Mash the banana with a fork in a medium pyrex bowl.
  2. Add the milk and stir.
  3. Add the egg and stir some more.
  4. Add the flour and baking powder, and stir until no lumps remain.
  5. Heat the butter or oil in a small non-stick frying pan until very hot, then add a ladle-full of batter to the pan.
  6. Leave until bubbles start to appear on the uncooked surface. Take a heat-proof spatula and lift the edges a little. Shake the pan to loosen the cake. Check the underside. If it’s a nice golden brown, it’s time to turn it.
  7. If you’re adept at this kind of thing, flip the pancake. If, like me, you’re not, use a spatula. Once browned on the other side, transfer to a plate.
  8. Repeat until all batter is used up.
  9. Enjoy with honey or syrup. I usually add blueberries and a bit of natural yoghurt as well, but people tell me that’s weird.
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