- 2 eggs
- 2-3 ripe bananas
- 300ml semi-skimmed milk or juice (apple or orange)
- 1 tbsp peanut butter (crunchy or smooth)
- 1 tbsp honey, plus extra for serving
- 225g plain white
- 1 tbsp baking powder
- A little oil or butter, for cooking
- Butter, to serve (optional)
Prep: 10 mins | Cook: 20 mins
1. Set your oven to its lowest setting. Whisk the eggs in a large mixing bowl till frothy. Peel and mash or purée1 banana. Whip it into the frothy egg mix. Cut the remaining bananas into thin slices and set to one side.
2. Whisk the milk or juice into the bananas and eggs, then add the peanut butter and honey and beat till combined.
3. Sift in the flour and baking powder. Gently fold through. The batter should be slightly thicker than double cream. Too thick? Trickle in a little more milk or juice. Too thin? Fold in a little more flour.
4. Get a large frying pan really hot, then lower the heat. Add a little oil or butter to the hot pan. Dollop the pancake mixture into the pan: about 2 dessert spoons per pancake. Leave a bit of space around them if you make more than one at a time.
5. Add 3-4 banana slices to the uncooked side of each pancake you dolloped into the pan.
6. When you can see bubbles forming toward the centre of the pancake, and it has started to set on the bottom, flip it over. Cook till golden on the banana side.
7. Slide the cooked pancakes onto a heatproof plate and keep warm in the bottom of the oven while you finish cooking the remaining pancakes. Serve in stacks topped with butter, honey and any extra slices of banana on top, if you like.
8. Love Your Leftovers
You can freeze any left over batter, or refrigerate it for up to 2 days. Otherwise you can cook all the pancakes and store the extra in the fridge or freezer. Just pop them straight in the toaster to warm through.