This morning that I write this is Pancake Tuesday here in Ireland, the only day in the year which loads of Irish people will only eat Pancakes. Those of us who are more enlightened have them a little more regularly than that.
There are thousands of pancakes recipes online for the classic pancake and Crêpe so I’m hardly reinventing the wheel here. This is my take on the American classic breakfast ( Though you can eat them any time) and it’s fool proof.
What you need.
- 120 grams Self raising flour.*
- 100 ml milk
- 2 medium eggs (as fresh as possible)
- Pinch of salt
- 20 grams caster sugar (though regular sugar will do, Demerara if going all out)
- 2 over ripe bananas (If they are all black and look going off, even better)
- Heaped tea spoon of baking powder
- Butter for cooking
What to do.
- Peal and mash you bananas in bowl with a fork
- Measure out and put all the other ingredients into a large mixing bowl and beat together with a large whisk. You are looking to form a smooth batter with no lumps.
- Next put the mashed banana into the bowl and whisk again until smooth…ish. If at this stage the batter seams too sticky you can put a tiny splash more milk into the bowl to loosen it up. To me a splash is about 10ml or less.
- Bring a small non stick pan to a medium heat, a way to find this spot is when you put your butter on the pan it goes frothy and off white without filling your kitchen with smoke.
- Pour a small ladle full of the batter onto the pan. Don’t touch it until you start to see lots of air bubbles starting to appear on the non cooked side of your pancake.
- Using a plastic spatchula turn your pancake over. It should be a light golden brown.
- The second side won;t take as long to cook so keep an eye.
- All frying pans and cookers are different to don’t feel too bad if the first one is not perfect while you’re finding the right amount of heat to use.
Serve and enjoy, you can eat them as they are but for the full experience you should serve with real Maple Syrup, a few banana slices on top and crispy bacon. This recipe will make between 9-12 medium size pancakes.
There are lots of ways to change this recipe to suit your own tastes including using Spelt Flour, Skimmed Milk, Sun Flower Oil rather than butter. Use what ever works for you.
If you use this recipe I’d love to know how you got on.
The image used at the top isn’t one of my own I got it from random google image search so credit to the owner who I can’t remember.