Easy banana pancakes

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N/A

Makes 12 pancakes

Source

Ingredients

350g self-raising flour

1 tsp baking powder

2 very ripe bananas

2 medium eggs

1 tsp vanilla extract

250ml whole milk

butter, for frying

2 just ripe bananas, sliced

maple syrup (optional)

pecan halves, toasted and roughly chopped (optional)

Method

Sieve the flour, baking powder and a generous pinch of salt into a large bowl. In a separate mixing bowl, mash the very ripe bananas with a fork until smooth, then whisk in the eggs, vanilla extract and milk. Make a well in the centre of the dry ingredients, tip in the wet ingredients and swiftly whisk together to create a smooth, silky batter.

Heat a little knob of butter in a large non-stick pan over a medium heat. Add 2-3 tbsp of the batter to the pan and cook for several minutes, or until small bubbles start appearing on the surface. Flip the pancake over and cook for 1-2 mins on the other side. Repeat with the remaining batter, keeping the pancakes warm in a low oven.

Stack the pancakes on plates and top with the banana slices, a glug of sticky maple syrup and a handful of pecan nuts, if you like.