These pancakes sometimes appear
on the brunch table. The recipe I use is American, adopted for my tastes. I
have no idea what size an American cup is. A cup is a cup however, so I use a
standard cup from my kitchen cupboard, and it does the trick.
1 cup all-purpose flour
1 tablespoon white sugar (I use
vanilla sugar if I have any)
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
3 ripe bananas, mashed
Pop everything into a bowl and
mix. It should be quite thick and lumpy. Banana lumpy, lumps of flour are not a
good idea! If you are feeling adventurous, add a grating of nutmeg or a flick
of cinnamon.
 |
| "lumpy" pancake batter |
Heat the frying pan and add a touch of your fat-of-choice (butter, vegetable oil - not olive oil). You only need a smidgem. It's perfectly ok to add the fat and then wipe it off.
Drop small ladles of the pancake batter onto the pan. Keep an eye on them as they cook really quickly. You'll know they are cooked on the first side when bubbles appear on the side you can see. Flip them over and cook for about a minute on the other side. Serve warm either on their own or with jam or Nutella.
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