Banana Pancakes
There’s been lots of twitter talk today about favourite fillings for pancakes – it seems most people will be tucking into the classic lemon and sugar.
We love them so much we eat them all year – mostly for breakfast on weekends or for a quick midweek dessert. The challenge we set ourselves on pancake day, however, is to cook both savoury and sweet pancakes.
We followed the Hairy Bikers for inspiration for our mains from a recent Mums Know Best. Their banana pancakes were very simple and have a lovely sweet/savoury balance. Great idea for using up a couple of ripe bananas too. They do go really well with salty bacon – I’d picked up some thick cut shoulder bacon from the market on the weekend which was fantastic alongside the sweet pancakes and a good slurp of maple syrup.
For dessert, I’ve used the Delia pancake recipe for years and it’s always a winner. My favourite is simple sugar and lemon – even better with vanilla sugar. But I love Nutella and banana, or just maple syrup too.
On weekends, it’s more often American-style pancakes that I’ll go for. Nigella’s recipe works a treat but I find it easier to make a smaller batch at a time. Here’s my version of quantities to serve two (makes about 10 small pancakes):
140 g flour
1 teaspoon baking powder
1/2 teaspoon bicarb of soda
pinch of salt
10g (vanilla) sugar
1 egg
250ml milk
tablespoon of melted butter.
Whisk everything together into a batter and, like all pancake batters, let it stand for a bit. Then spoon about two tablespoons of batter onto a preheated flat griddle or large frying pan. They need about one minute per side. Perfect Sunday breakfast with a bit of streaky bacon on the side. Beats bran flakes any day.
I’m always on the lookout for new ideas for savoury pancakes – what are your favourites?
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