Easy Banana Pancake Recipes

Banana Pancake Recipe

Basic Batter Recipe - Ingredients for about 8 banana pancakes

• 4oz (100g) plain flour
• Half a Pint (250ml) of milk
• 1 Standard Egg. (Size 2)
• 2 tablespoons vegetable or olive oil
• 2 teaspoons baking powder
• 1 tablespoon sugar
• 1 Ripe banana, thoroughly mashedup
• Pinch of Salt (half teaspoon)

Extra Ingredients to finish the pancakes

2oz (50g) Lard or Fat - for the frying pan.
Any of these for toppings - Sugar, Lemon, Orange, Chooped Bananas - etc.

Making the pancake batter

1. Sieve the flour, baking powder, sugar and salt into a mixing bowl. Mix together with a whisk. (Dry Mix)
2. In another small bowl, combine eggs, milk and oil using an electric mixer. (Wet Mix)
3. Slowly add wet mix and mashed banana to dry mix. Continue to hand mix only until any large lumps are gone.
4. Pour batter into a jug for easier pouring into pan.

Making the Banana Pancakes

1. Heat the frying pan, and place a small piece of lard/fat in the Center. Allow this to melt and spread over the pan.
2. Get the pan nice & hot and when the lard begins to smoke slightly, stir and pour in some of the banana pancake batter - approx 30ml or 2 tablespoons, or enough to thinly cover the bottom of the pan. (tilt the pan to help the batter spread evenly)
3. Cook until nicely golden brown on the bottom.
4. And now the only tricky bit of the whole operation - toss / flip the pancake to within an inch of the kitchen ceiling and position the pan to perfectly catch the pancake on the way down - cooked side up, easy. (you could of course just turn it over with a big plastic spoon, but where's the fun in that? ;-)
5. Cook the other side until nicely golden brown.
6. Serve immediately with sliced bananas on top.
7. err.... eat the thing, anyway you want. (tip - when frying never turn the pancake more than once.)

Storing Banana Pancakes

To Keep Banana Pancakes

To keep your pancakes for a few hours after they're made, cover the stack of cooked pancakes with a clean tea towel. If you need to store them for longer, then put a square of grease proof paper between each pancake and then wrap the stack in foil and put in the fridge. They should be fine for about 2 days.

You can free freeze the foil wrapped stack for up to 4 months.

To reheat the basic Pancakes

If frozen allow to thaw completely. Then place the foil wrapped stack into a cool oven at 375F / 190C for about 25 minutes. For filled pancakes pre heat oven first.