Sally Abé’s Perfect Banana Pancakes


Serve these perfectly fluffy pancakes with your favourite choice of toppings – a selection of berries would work fabulously, or you could opt for a sweeter version with plenty of cream and even toffee sauce

For the banana pancakes:
• 135g of self-raising flour
• 35g of caster sugar
• 2 tsp baking powder
• 1 egg
• 130ml of milk
• 35g of butter, melted
• 2 bananas, roughly mashed
• 1 pinch of salt

1 Mix together the dry ingredients in a bowl.
In a separate bowl mix the egg with the milk, melted butter and bananas
Mix the wet ingredients into the dry ingredients and stir until just combined. A few lumps here are ok, as if you overwork the mix your pancakes will be dense and heavy.
Heat a non-stick frying pan over a medium heat with 1 tbsp of oil.
Use a ladle to pour a little of the mix into the pan, you should be able to fit 3 at a time depending on the size of your pan.
Cook until you see bubbles start to form in the pancakes and the undersides are a lovely golden brown.
Carefully flip the pancakes and cook until browned well on both sides.
Serve straight away with your choice of fruit, honey or cream. Sally has even added some vanilla to the cream for an added burst of flavour.

Recipe courtesy of Sally Abé for Great British Chefs. See here for more.

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