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)
200g plain flour + 2 teaspoons baking powder
200g self-raising flour
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
- Melt the butter and beat your egg. Once the butter has cooled off a little, mix the two together.
- 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.
- 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.
- Fold in the mashed bananas just before using.
- 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.
- 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.
- I like a little knob of butter on each one, some more sliced banana and a generous drizzle of maple syrup.