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.
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.
What Goes Well With This?
- 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 complement the sweet syrup well. You don’t need much syrup, as it expands against the warmth of the pancake.
- 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.
- 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.