Banana pancakes


Serves 4.5

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

2 eggs

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.


Cheddar and sweetcorn fritters


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

1 egg

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.