SERVES 4 – makes approx. 12 pancakes
2 ripe bananas
2 eggs, beaten
250ml or 1 cups milk
350g or 2 cups self-raising flour
½ tsp baking powder
2 tbsp oil
Toppings of choice
Fruits: raspberries, strawberries, mango, blueberries etc.
Natural or Greek yoghurt
What’s the best way to crack an egg?
Keep the egg OVER a plate or bowl and tap it gently until the shell cracks a little. Pull it open with your thumbs, holding onto the shell while the egg falls out. Put the shell aside and pick out any little pieces of shell that may have fallen into your bowl. Crack each of your eggs separately in case any shell drops in or the egg has gone bad.
How do you know if your egg has gone off?
Fill a bowl with cold tap water and place your eggs in it. If they sink to the bottom and lay flat on one side, they are fresh and good to eat. A bad egg will float because of the large air cell that forms at its base. Any floating eggs should be thrown out.
1. In a bowl, mash the bananas with a fork until creamy and smooth.
2. Whisk in the eggs and milk.
3. In a separate bowl mix the flour and baking powder.
4. Make a well in the flour mix then pour in the banana mix, stir rapidly together forming a silky batter.
5. Heat a little oil in a large non-stick frying pan over a medium heat.
6. Spoon out the batter to form four pancakes.
7. Allow them to cook for a few minutes until bubbles start appearing on the surface.
8. Carefully turn the pancake over and cook for another couple of minutes.
9. Remove from the heat. Continue making pancakes until you have used all the batter.
10. To serve, put a couple of pancakes on a plate and dress with the yoghurt and fruit of choice.