Rye and banana pancakes

Rye and banana pancakes

PT25M

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1
Use the back of a fork to mash the bananas into a smooth paste, then whisk in the egg, milk and melted butter with a pinch of salt
2
Combine the flour, sugar, baking powder and nutmeg then whisk into the wet mixture
3
Place a large nonstick frying pan over a high heat and once smoking, add a generous drizzle of vegetable oil and swill around to coat the pan. Turn down the heat to medium and add a large tablespoon of batter – you should be able to fit around 3 pancakes in a regular-sized frying pan
4
Flip the pancakes after a couple of minutes and cook on the other side for a few more
5
Serve up warm with your choice of toppings
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