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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Banana pancakes

  • 135g of self-raising flour
  • 35g of caster sugar
  • 2 tsp baking powder
  • 1 egg
  • 130ml of milk
  • 35g of butter, melted
  • 2 bananas, roughly mashed
  • 1 pinch of salt


Mix together the dry ingredients in a bowl
In a separate bowl mix the egg with the milk, melted butter and bananas
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
Heat a non-stick frying pan over a medium heat with 1 tbsp of oil
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
Cook until you see bubbles start to form in the pancakes and the undersides are a lovely golden brown
Carefully flip the pancakes and cook until browned well on both sides
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.
First published in 2016

After a five-year stint in the kitchen at two Michelin-starred restaurant The Ledbury, Sally is now head chef at The Harwood Arms in London.

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