Banana Pancakes with Maple Syrup
Find the simple batter recipe here
An ideal way to use up any slightly blackened bananas in the bowl – the riper the fruit, the sweeter and headier these pancakes will be. You can top with a syrup of your choice – my favourites are maple and date or a resinous honey.
Serves 4
2 very ripe small bananas
batter recipe (see here)
5g unsalted butter
greek yogurt or soured cream
maple or date syrup
finely chopped walnuts
- Mash the bananas in a bowl, then gradually pour in the batter and blend.
- Place a 24cm nonstick frying pan over a medium heat, add the butter and swirl it around the pan to melt.
- Pour in a quarter of the pancake mixture and tip the pan to spread it over the base. Fry for about 1 minute until the underside is golden, then flip and fry the other side for another 30-60 seconds. Slip on to a plate and repeat for the remaining batter to make three more pancakes.
- Serve with a dollop of yogurt or soured cream spread in the middle and drizzle with plenty of syrup then scatter with nuts.