Banana Pancakes
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 4
- 400ml/14flozs. milk
- 2 eggs, room temperature
- 150g/5ozs plain all purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 40g/1.4ozs melted butter plus more for frying
- 4 tablespoons brown sugar
- 4 tablespoons desiccated coconut
- 2 small bananas, firm (no brown spots)
- Honey for serving (optional)
Step 1 - Whisk the milk and eggs together in a large jug until combined well. In a bowl add the flour, cinnamon and salt and make a well in the centre. Gradually add in the milk mixture whisking and incorporating the flour slowly until you get a smooth mixture. Adding in the flour gradually results in little to no lumps in the batter. Whisk in the melted butter and place back in a jug for easy pouring. Slice the bananas very thinly on the diagonal.
Step 2 -Have the butter, brown sugar and coconut ready. Heat a 26cm/10inch non stick pan on medium heat and add a small pat of butter. Pour a quarter of the pancake batter in the pan swirling so that it reaches the edges.
Step 3 -Leave the base to set for 1 minute and then place the banana slices on top. I add about 6-7 slices of banana per pancake and then allow the top to set (i.e. when you tip the pan there should be no runny batter). Scatter 1 tablespoon of brown sugar and 1 tablespoon of coconut across the pancake. Then gently flip the pancake over adding a bit more butter if needed. Fry for 1 minute and then place a plate over the pan and flip it over so that the caramelised bananas are on top. Serve this with honey if desired, ice cream or yogurt.