- Servings: Around 20 pancakes
This recipe has been sent to me by my daughter-in-law, Fatima, who loves pastry making and baking.
I tried it. It is very good, great for breakfast but also with afternoon tea.
Serve them with a fruit compote, a drizzle of maple syrup, honey or with sliced bananas and a dusting of caster sugar.
- 3 ripe bananas
- 2 eggs
- 200g of flour
- 2 tbsp of sugar (optional)
- 1 heaped tsp of baking powder
- 1/2 tsp of vanilla extract
- 30g of melted unsalted butter
- About 1 cup of milk (or 240ml)
- 1 pinch of salt
In a bowl, whisk the eggs, vanilla and sugar until well blended.
Mash the bananas with a fork then add it to the eggs mixture together with the milk and the melted butter.
Finally add the flour, the baking powder and the salt into the mixture. Fold the batter gently with a spatula until well combined. It will be thick and lumpy.
Put a non-stick pan over medium heat. Grease it with some butter and vegetable oil. Then scoop the batter onto the pan, using 3 or 4 tablespoons for each pancake. Let them cook until all the undersides are golden brown.
Serve hot with the topping of your choice.