Perfect banana pancakes
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Dig in to this banana pancake recipe – a gloriously decadent breakfast or brunch for long, lazy weekends. Serve these perfectly fluffly pancakes with your favourite choice of toppings – a selection of berries would work fabulously, or you could opt for a sweeter version with plenty of cream and even toffee sauce.
First published in 2016
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Ingredients
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Imperial
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Method
1
Mix together the dry ingredients in a bowl
2
In a separate bowl mix the egg with the milk, melted butter and bananas
3
Mix the wet ingredients into the dry ingredients and stir until just combined. A few lumps here are ok, as if you overwork the mix your pancakes will be dense and heavy
4
Heat a non-stick frying pan over a medium heat with 1 tbsp of oil
5
Use a ladle to pour a little of the mix into the pan, you should be able to fit 3 at a time depending on the size of your pan
6
Cook until you see bubbles start to form in the pancakes and the undersides are a lovely golden brown
7
Carefully flip the pancakes and cook until browned well on both sides
8
Serve straight away with your choice of fruit, honey or cream. Sally has even added some vanilla to the cream for an added burst of flavour.
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