Nothing delights me more than seeing my little boy enjoy his food. As you can imagine, suggesting Banana Pancakes for breakfast on a lazy Sunday morning made my 9-year-old very happy indeed.
These are quite thin pancakes compared to some photos I’ve seen of ones of a similar style. However, this means they cook quicker. Who wants to wait for a pancake!
It is light enough to be able to lavish it with the love of a good dribble of maple syrup and a bit of fruit.
I always feel a bit naughty making pancakes, when it’s not even Pancake Day. I’m a middle-aged rebel, what can I say. It wouldn’t be the same making them all the time though. I love to see them as a treat, so I can feel like I’ve indulged. Sundays are all about pampering yourself and having a bit of luxury.
You don’t have to use blueberries and maple syrup as a topping. Bananas and raspberries are also good. I just grabbed what I had left in the fridge. The slight tartness of the blueberries complemented the sweet syrup well. You don’t need much syrup, as it expands against the warmth of the pancake.
The banana in the batter gives just a hint of flavour, but enough to tickle your taste buds. Sometimes using banana as an ingredient can overpower a recipe. It should be noticeable, but not take over.
I used a frying pan to cook them, which, admittedly, can be a bit time consuming if you’re cooking quite a few. If you have a large, smooth griddle where you can bulk cook, then that would be an ideal option.
Obviously, you don’t have to cook Banana Pancakes on a Sunday. Other days of the week are available.
Sit down with a cuppa and enjoy their sweet, light loveliness. You deserve it.
- 200 ml Milk
- 1/2 tsp Vanilla Extract
- 1 tsp Lemon Juice
- 1/2 tsp Cinnamon
- 1 Banana
- 100 g Self Raising Flour
- 3 tbsp Olive Oil
- Measure the milk in a measuring jug.
- Mash the banana, using the back of a fork or a potato masher.
- Add vanilla extract, lemon juice, cinnamon and mashed banana to the jug containing the milk.
- Whisk the ingredients together until you get a smoother consistency.
- Add the flour and whisk again until you achieve a texture like yoghurt.
- Coat a frying pan with a small amount of olive oil and heat on a low simmer heat.
- When the oil is hot, fill about a third of a ladle with the mixture and gently tip it in close to the frying pan.
- When bubbles form all over the surface of the pancake (20 – 30 seconds) flip the pancake over and cook for about another 30 seconds.
- Add blueberries and a small drizzle of maple syrup, if desired.