This is a bastardisation and bananaisation of a Nigella recipe, with the salt and sugar removed and banana and cinnamon added.
2 tablespoons melted butter
225g self raising flour
2 teaspoons baking powder
300ml whole milk
3 crushed bananas
1 teaspoon cinnamon
Put the butter in a pan to melt, then combine the flour, baking powder, eggs and milk in a bowl. It doesn’t need to be a really smooth batter, just make sure there are no pockets of flour. Stir in the banana, cinnamon and melted butter.
Use a piece of kitchen towel to rub any vestiges of melted butter onto a hot frying pan and put dessert spoons of the batter in. When they start to bubble turn them over. It’ll take a couple of minutes on each side to get them golden.
Yours are nice with maple syrup. Sorry Bert.
A cheese and sweetcorn version of the pea and parmesan pancakes.
Serves 2.5 (Daddy’s home!)
100g self raising flour
150 ml whole milk
A couple of handfuls of grated strong cheddar
1 small tin sweetcorn, most of the liquid drained out
Strangely, this makes a lot more than the eight that the pea and parmesan mixture makes – I think the extra liquid from the sweetcorn and extra cheese explains it.
Combine all the ingredients and pop dessert spoons of the mixture in a hot pan that’s been greased with a smigeon of butter. They need a couple of minutes on each side till they’re golden and feel firm under a spatula – you don’t want uncooked batter in the middle, so wait till they feel a little springy under pressure.
Also lovely with a thinly sliced leek that’s been sauted in butter in place of the sweetcorn.