Saturday, 10 March 2012

Banana pancakes


   2 very ripe bananas, 1 cup plain flour, 1 tbsp baking powder, 1tbsp vegetable oil, 1 tbsp honey, 2 eggs, 1/2 cup crushed pecan nuts, 1/2 cup milk
Serves: 6 (Scotch pancake style) 12 (crepe style) Preparation: 40 minutes

I'm going to deviate away from culinary references here and turn to the world of music. Jack Johnson's Banana Pancakes is one of my favourite of his songs and every time I hear it it gets stuck in my head and I have an overwhelming compulsion to make banana pancakes. These work best in my opinion as a thick stack of scotch pancakes, drizzled with honey but The Boy demolished them before I could take a picture! So here's a crepe style made with the dregs of batter... 

1) Whisk the eggs with the milk, honey and vegetable oil and pour over the dry ingredients, whisking until they are combined.

2) Blend or mash the banana and add to the batter until incorporated. Leave the batter to rest for at least 30 minutes and then stir through.

3) Heat a non-stick frying pan until very hot, then add a small knob of butter. Pour in one ladle of batter (if you want crepes, quickly turn the pan off the heat to coat the base evenly with the batter, then return to the job) and cook for about one minute, until the base is lightly browned. I like to use a spatula or palette knife to just loosen the edges of the pancake - once the air gets under it you will find it does not stick to the pan but slide about which helps it to flip!

4) Flip over the pancake (if you have a clumsy wrist, slide the pancake onto a plate, then tip the pan over the plate and turn it upside down. No one will ever know!

5) Once the pancake has cooked on both sides, serve with a drizzle of honey

Everything Goes With Toast   © 2008. Distributed by Blogger Templates. Template Recipes by Emporium Digital