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:
- 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
½ cup plain flour
1 tsp baking powder
Butter or oil, for frying
How to make them
- Mash the banana with a fork in a medium pyrex bowl.
- Add the milk and stir.
- Add the egg and stir some more.
- Add the flour and baking powder, and stir until no lumps remain.
- 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.
- 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.
- 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.
- Repeat until all batter is used up.
- Enjoy with honey or syrup. I usually add blueberries and a bit of natural yoghurt as well, but people tell me that’s weird.