But I Don’t Even Like Bananas! Part One…

October 07, 2013

But I Don’t Even Like Bananas! Part One…

That’s right kids. I don’t like bananas. Bad experience as a child which I’ll tell you about one night over a few shots of tequila – all I will say is that it involved my coat pocket.

I have always had a feeling that I would like banana pancakes, though. Maybe it’s down to how fondly Jack Johnson sings about them (who doesn’t love an Australian whose inspiration is one of our favourite foods?!). Wait… I’ve just googled it and apparently JJ isn’t Australian at all! Anyway, I digress…

So I always knew I’d like banana pancakes and tonight I concocted a recipe for them. We’ve gone for a warm vanilla and cinnamon kind of flavour with a generous pinch of salt which contrasts nicely. I’ve also made these with porridge oats. Mainly because I thought I might need something to soak up the juicy goeey banana, and also because the more autumnal foods I can chuck in here the better and it’s now the perfect cosy breakfast.

Ingredients

  • 130g of plain flour
  • 20g of porridge oats
  • 1 tsp of baking powder
  • 1/2 tsp of bicarbonate of soda
  • 1/4 tsp of salt
  • 2 tbsp of caster sugar
  • 1 large over-ripe banana
  • 250ml of semi-skimmed milk
  • 1 tbsp of melted butter
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon

Method

Whisk up your batter

  • First cut your banana into bite sized chunks and then mash in a large bowl with a fork until gooey
  • Add the flour, porridge oats, baking powder, bicarbonate of soda, salt, sugar, milk, melted butter, egg, vanilla and cinnamon to the mashed banana.
  • Mix everything together with a whisk

Cooking your pancakes

  • Heat a frying pan to medium-high heat. Add a little butter and allow to melt
  • Add a large spoon of mixture to your pan – use the back of a spoon to smooth the pancake into a circle shape as it cooks. Let the underside cook until browned – you should see small bubbles appearing on the surface.
  • Turn the pancake with your spatula and cook the other side until lightly coloured. Because of the oats and the banana, these pancakes are a little dense to cook but don’t worry – they’ll be light and fluffy to eat. It just means you might need to limber up before flipping them.
  • Stack the pancakes on a plate and keep them warm in the oven if needs be. Serve with chocolate sauce, nutella, maply syrup… anything goes really!


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