Filled With Gooey Goodness!
I know we can always buy the premixed pancake batters, add water and make pancakes in minutes, but I always find that, ‘made from the scratch’ recipes give a much better end result and offer more flexibility in terms of: adjusting the sugar and butter content, adding favourite spices and fruits and most important, giving the opportunity to use fresh ingredients and avoid preservatives and additives.
Today I want to share with you ‘a made from scratch’ recipe for banana pancakes. There is so much you can do with bananas and pancakes. If you don’t like the bananas sliced, you can mash them and fold them into the batter. If you don’t want the bananas hot and gooey, you can simply slice them, place them on top of the pancakes and add your favourite toppings and syrups or sprinkle with cinnamon and brown sugar. However, if you are feeling more hyped, you can even cook the bananas in caramel sauce and top them on the pancake
I hope you started off your week on a positive note and I hope you will enjoy the recipe. I love eating everything banana, so I certainly enjoyed making and eating the pancakes. Please serve them hot, they taste much better.
Always remember to assemble all ingredients, before you start.
Preparation time: 20 minutes; Total cooking time: 15 minutes; Makes: 8-15 depending on size
- 160g (1¼ cups) self-raising flour
- 60g (¼ cup) sugar
- ½ teaspoon baking soda (bicarbonate of soda)
- ¼ teaspoon salt
- Grated rind of 1 lemon
- 250ml (1 cup) milk
- 2 eggs
- 2 bananas sliced, thinly
- 60g (¼ cup) butter, melted
- Sift the flour, sugar, baking soda and salt into a bowl. Stir in the lemon rind. Make a well in the center.
- Whisk together the milk and eggs in a jug, slowly pour into the well, whisking to from a smooth batter. Do not over mix.
- Fold in the bananas and melted butter.
- Heat a frying pan and brush lightly with melted butter or oil. Pour ⅓ cup (medium pancakes) or ½ cup of batter into pan and cook the pancake until bubbles begin to appear and pop on the surface. Keep the heat low, because they cook slowly.
- Gently turn the pancake over and cook the other side. Transfer to a plate and cover to keep warm. Cook the rest of the batter.
- Serve with cream or fresh fruit salad or any other filling of your choice.
Points to Note:
- Keep heat low because pancakes with fillings cook slowly.
- I usually add more banana and omit the sugar.
- These pancakes are best eaten warm, when the bananas are still hot and gooey.
- They can be served for breakfast or as a simple dessert, with French vanilla ice cream, or any other flavor that suits you.
- I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. My best advice: please buy and use a weighing scale!
- If you use all-purpose flour add 1teaspoon baking powder for every 125g (1 cup) flour.
- How to make Cinnamon Sugar
- Last Updated: 4 December 2014