Make Saturday morning extraordinary with our delicious banana pancakes! This homemade recipe combines the warmth of tradition with the fruity twist of bananas, creating a breakfast sensation that’s as comforting as it is delicious.
What do I need?
- 350g self-raising flour
- 1 tsp baking powder
- 2 over-ripe bananas (the browner, the better)
- 2 free range eggs
- 1 tsp vanilla extract
- 250ml whole milk
- ½ tsp salt
- 2 tsp unsalted butter, for frying
- 2 just ripe bananas, sliced
- maple syrup (optional)
- walnuts, toasted and roughly chopped (optional)
How do I make it?
- Begin by sieving the flour, baking powder, and a generous pinch of salt into a large bowl.
- In a separate mixing bowl, smoothly mash the very ripe bananas with a fork. Then, whisk in the eggs, vanilla extract, milk, and salt.
- Make a well in the centre of the dry ingredients, tip in the wet ingredients and swiftly whisk together to form a smooth, silky batter. The batter should be thick and lumpy.
- Heat a little knob of butter in a large non-stick pan over a medium heat. Add 2-3 tbsp of the batter to the pan and cook for several minutes, or until small bubbles start appearing on the surface. Flip the pancake over and cook for 1-2 mins on the other side. Repeat with the remaining batter, keeping the pancakes warm in a low oven.
- Stack the pancakes on plates and garnish with banana slices. Add a drizzle of sticky maple syrup and a sprinkle of walnuts if desired.