- Simple Tastes 5 – Banana Pancakes - November 24, 2015
- Ham and Leek Pie - October 24, 2015
- Simple Tastes 4 – a Grown-up Hot, Sweet and Sour Sauce - October 8, 2015
What is better than a plateful of pancakes, on a cold and windy day, to warm the kids up when they come home from school? Asha is back with another #SimpleTastes recipe, and this is one we can’t wait to try out.
I know this series was supposed to be about ideas for weekday dinners, but I couldn’t resist putting this one in. And, to be honest, if you try it, you will see why. So many pancake recipes – and I’m talking about American-style thick pancakes here, not your thin French crepes – seem to involve multiple processes like separating eggs, melting butter and carefully spooning mixture into ring moulds, and, quite frankly, who has time for that, let alone the ensuing washing up? This recipe is simplicity itself, involving little more than forking together a few ingredients in a jug.
I have knocked these up while simultaneously making cups of tea and chatting to a friend, and they were wolfed down by hungry kids on a cold afternoon. They are a great after-school treat, a wonderful weekend breakfast and a quick and easy pudding when you have accidentally made too-light-a-dinner and need to fill a hole. Give it a whirl, you won’t regret it!
Crack the eggs into a jug and mash in the peeled bananas using a fork. Stir in the oil, milk and vanilla, then add the rest of the ingredients, whisking with the fork until everything is combined.
In a non-stick frying pan over a medium heat, add a splash of oil, then pour a little mixture into several splodges in the pan. I have a massive frying pan so can do about four or six at a time depending on how cack-handed I am being, but there are no hard and fast rules.
You’ll see bubbles forming on the top of each after a minute or so, and you need to flip them after a couple of minutes when the bottom is golden brown. Remove each pancake from the pan when the other side is also golden.
That’s it. You can pop them in a low oven to keep warm if you want to bring a triumphant plateful to the table, or just eat them as they come out of the pan. I like them with berries and yogurt, but you could try bacon and maple syrup, hazelnut spread and ice cream, jam… whatever takes your fancy.
If you want to make the batter ahead of time, do so but leave out the baking powder. Store in the fridge until you want to cook, and whisk in the baking powder at the last minute.
These do freeze but lose something upon defrosting so I wouldn’t bother. Better to freeze the almost decomposing bananas and then defrost them to use in the batter when you get an urge for pancakes.
I’m quite sure you could add blueberries to the mix or maybe some chopped nuts, but my family think these are perfect as they are and won’t let me experiment. Humph.