In my experience, Pancake Day gets people a bit hot under the collar. Personally I don’t really care for pancakes much. I say this every year and every year I’m met with outrage. I have to be really, really in the mood for them and even then, it needs to be the fluffy American style ones and not the thin crepe like affairs you generally see come Shrove Tuesday.
All that being said, I’ve been posting a pancake recipe for the past four or five years now; they’re fun to come up with! Last year’s were Buckwheat pancakes and included three different possibilities, one of which was Carrot Cake I know. You’re welcome.
This year’s have been inspired by the timeless middle class classic that is the Banoffee Pie. The fluffy banana pancakes are great with chocolate chips thrown in too.
Easy Banana Pancakes
2 Ripe Bananas
120g Plain Flour
1-2 Tablespoons Sugar (as you prefer)
220ml Milk (milk alternatives like oat milk work well too)
2 Tablespoons Butter (vegetable oil if you’re vegan)
2 Teaspoons Baking Powder
1 Large Egg
Pinch of Salt
Mash the bananas with a fork in a bowl, adding in the milk and lightly beaten egg. In a separate bowl sift the flour, baking powder, sugar and salt then create a little well in the middle.
Pour in the banana mixture and combine, using a whisking to make sure the flour is well incorporated. Due to the bananas this will always look a little lumpy however. If you want to add in chocolate chips, raisins etc, now is your time to do so.
In a frying pan, or a large saucepan if it’s all you have, heat a small amount of vegetable oil. I tend to put some onto kitchen roll then wipe the pan with it before putting it on the heat.
Once really hot, drop in your first dollops of batter. Depending on your size, this recipe should make around 6 pancakes.
Cook for around a minute on each side. I don’t flip them like some culinary artiste. I use a fish slice and turn them over. Nothing wrong with being basic.
Drizzle with toffee sauce and scatter with dried banana slices for some crunch.
3 Ingredient Toffee Sauce
90g Soft Brown Sugar
90g Salted Butter / Unsalted Butter
In a pan combine all ingredients and slowly bring to the boil. Once at the boil, turned down the heat slightly and let it thicken and bubble for around 2 minutes, stirring with a wooden spoon. Take off the heat and let the bubbles drop down to check the consistency. When you’re happy it’s a thick pourable consistency, add it to a jug and let it cool down for at least 5-10 minutes. It’s molten sugar, it’s going to be hot!
The sauce will thicken if left to stand for any amount of time, its toffee ultimately. The lack of cream means it won’t stay liquid as it begins to cool, meaning you’ve just got to use it all up whilst you can…