Banana pancakes

It’s a bit of a cliche to say that you cook to make other people happy. And also one that I didn’t really understand until I had kids. You see, before kids, mainly I cooked to make me happy! But now, nothing gives me a warmer, fuzzier feeling than seeing my son and daughter really, truly enjoying something I have made them to eat.

They really enjoy their food, but they are still kids – and that means they do turn their noses up at quite a lot of perfectly nice food. But when they do love something, ah, that’s such a joy to see. They went a little bit wild over these babies this morning. It was an impromptu kitchen creation. But one of the best ever, if I do say so myself.

These pancakes are definitely going to feature regularly on the brekkie menu from now on. I have quite a few pancake recipes in my repertoire, a few are on here (like this Blueberry yoghurt and maple bacon one and that older multigrain one). So I was considering sharing this one on my new lifestyle for mums blog, Still You. But because it is sooo good, I wanted to give it to you guys – I feel this is where it belongs. No, no, really – you deserve it…

My son has gone off bananas, so I decided to mush them up and fold them into the batter. Whoa, am I glad I did! It makes for such a soft, gooey centred pancake. Crisp on the outside, meltingly soft in the middle. All you need to do is to top with a little knob of butter, a few slices of banana and a drizzle of maple syrup and you are in breakfast heaven my friend.

Please try this recipe with your family next weekend. I give you my word, they will love it! My tip is to make twice the amount stated below as I did today – but without the mashed banana in – and pour half into a jug to stash in the fridge. Mash the banana into the batter you are about to use. Pancakes two days on the trot? Let the good times roll…

Note: this recipe was updated in 22nd Feb 2015 and tweaked a little…

Makes: About 10 side plate sized pancakes 
Prep time: 5 minutes
Cook time: 6-8 minutes per batch (few minutes each side)

Ingredients: 
200g plain flour + 2 teaspoons baking powder
OR
200g self-raising flour
2 egg
2 tablespoon of butter, melted – plus more for frying each batch
2 teaspoon of vanilla extract
2 ripe bananas, mashed
6 tablespoons milk
6 tablespoons Greek yoghurt
Small pinch of salt

Instructions: 

  1. Melt the butter and beat your egg. Once the butter has cooled off a little, mix the two together. 
  2. Mix the yoghurt and milk into the egg and butter. Add the vanilla extract. It’s all curdled looking, but don’t worry, it’s fine. 
  3. Combine the dry ingredients: flour (ad baking powder if using), salt. Then mix the wet (yoghurt/vanilla/milk and eggs/butter) into the dry and give it a good whisk. 
  4. Fold in the mashed bananas just before using. 
  5. Heat a heavy bottomed pan until it gets quite hot, and add a large knob of butter. Let it sizzle and froth, then add a ladle’s worth for each pancake. Let it sit for a few minutes. You’ll see bubbles appearing. Let a few more appear till there are lots – a few minutes on each side should do it – and gently (they are delicate) flip with a fish slice. Give it a few more minutes on the reverse side. 
  6. Either serve them as they cook (this is always how it goes down in my house), or keep them all warm and serve together if you are more civilised. 
  7. I like a little knob of butter on each one, some more sliced banana and a generous drizzle of maple syrup. 
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1 Comment

  1. Writing
    February 3, 2015 / 7:09 pm

    Cranberry and banana is a nice sweet and sour combination to try in dishes such as pancakes

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