When I used to go clubbing with friends, one of our favorite parts of the evening was heading to our favorite 24 hour diner at 3 in the morning and ordering freshly made banana pancakes made with golden, fluffy pancakes alternated with layers of sweet banana which were then generously drizzled with maple syrup, butter and cream - it was just heavenly!
I haven't been to that diner in ages but I still love pancakes so this recipe pays homage to those delicious banana pancakes I remember so fondly. Now this recipe is a little different because I actually pureed the banana into the mixture so the pancakes themselves have the banana flavor and I have made the portion size more reasonable so that you have your pan-cake and eat it too - bad joke I know but I couldn't resist!
To keep the portion size consistent I used a small non-stick one-egg frying pan which created just the size I was after. Now to make it easier for you to flip please take note - ensure that bottom side (on the pan) is able to slide easily before turning over. If you are worried it may burn, simply turn the heat down and continue cooking. Once turned over they will not need much time on the second side.
As today was another babysitting day for Auntie Feritta, I am happy to say both my nephew and his Daddy enjoyed these as a late afternoon snack before the ride back home.
If you do not have a mini food processor you could finely mash the banana or push just the banana (no need for the milk) through a sieve and then incorporate in the milk mixture before adding to the flour mixture.
If you didn't want to use bananas you could easily substitute another fruit flavor of you choice, e.g. strawberry, raspberry, blueberry grated apple- which I am so going to try!
You might be tempted to use butter instead of oil, which is also what I usually do for pancakes but because this batter has the banana puree it is more dense and adding butter can make them too heavy so stick with oil for this one!
Another tip is spray your pan with a light coating of oil between every pancake but NEVER directly over the flame - safety first!
YOU WILL NEED
1 cup plain flour
3 tablespoons caster sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon (optional)
Pinch of salt
1+1/8 cup milk (if you want thicker/fuller pancakes then use only 1 cup of milk
1 egg lightly beaten
1-1+1/2 teaspoons vanilla extract
1/2 teaspoon coconut essence (optional)
2 tablespoons melted butter
2 ripe bananas, roughly chopped
Extra fresh bananas, strawberries, blueberries or fruit of your choice washed and chopped for garnishing
Maple syrup, butter and/or whipped cream for garnishing
Vegetable oil/spray for cooking
In a large mixing bowl combine flour, caster sugar, baking powder, cinnamon and salt and mix well to combine.
In a separate medium sized mixing bowl add the milk, egg, vanilla extract, coconut essence and melted butter. Mix until well combined.
In a mini food processor add 1/2 cup of the milk mixture, add the chopped banana and puree until smooth. Once smooth tip the entire banana mixture into the milk and mix/whisk well to combine.
Pour the milk mixture into the flour and again, mix well to combine thoroughly. Don't worry if the mixture is not super smooth as long as all the ingredients are well mixed.
Carefully (off the flame) spray your non-stick 10cm/4" egg pan with a light coating of oil and over medium heat, add enough batter to cover the pan comfortably. (I use one large serving spoon scoop per pancake, about a 1/4 cup). Once you are able to easily slide the pancake around the pan and it is no longer sticking to the base it is ready to be turned over. Turn and allow to cook, it will not take as long on the second side.
Remove your cooked pancake and set aside on a plate, cover and repeat the previous step until all the batter is used.
Serve with your favorite fruits, fresh butter, whipped cream, maple syrup and or bacon for a real satisfying breakfast or brunch. I have been known to have pancakes occasionally for lunch too. Enjoy!
MAKES APPROXIMATELY 13 SMALL PANCAKES/6-7 LARGE PANCAKES