Banana Pancakes
Prep and cook time: Up to 30 mins
Serves: 6
Ingredients
3 large eggs
115g plain flour
1 x 15ml spoon (heaped) baking powder
140ml milk
Pinch of salt
2 knobs butter
3 x 5ml spoons caster sugar
4 bananas
Crème fraîche
Method
Separate the eggs, putting the whites in one bowl and the yolks in
another. Combine the plain flour, baking
powder and milk with egg yolks, and mix until it forms a smooth, thick batter. Whisk the whites with salt until they form
stiff peaks. Fold these whites into the batter - it is now ready to use. Heat a non-stick frying pan over a moderate
heat. Pour some of your batter into the pan, and fry for a couple of minutes
until it starts to look golden and firm. Loosen with a spatula, and either turn or flip the pancake over.
Continue frying until golden, then stack on a plate. Repeat until all the
mixture has been used. Melt the butter
and sugar in a separate pan over a low heat until it forms a caramel sauce -
about 3 minutes. Peel and cut the
bananas lengthways, add them to the pan and cook gently until they are golden,
turning after a few minutes. Serve them
on the pancakes topped with a good spoonful of crème fraîche.
Great for a late breakfast or Sunday brunch. As a pudding, serve with a couple of scoops of good vanilla ice cream.
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