Mini Stovies can’t get enough of these right now; our own Banana and Date Pancakes, which we are only too happy to make by the mountain load at the weekend. Thanks to the minimal sugar and two portions of fruit this is a happy healthy brekkie for all the family.
The recipe below will make six 4-5 inch pancakes, multiply to your heart’s delight.
2 Large eggs
300 ml Milk
250g Plain flour
1 tsp Baking powder (heaped)
1-2 tsp Sugar
2 Bananas, sliced
A handful of dried dates, chopped
Separate the eggs and beat the whites until stiff. In a large bowl mix together all of the ingredients bar the fruit and mix until smooth. Gently fold in the egg whites.
Heat a small frying pan and wipe lightly with oil or melted butter – just dip a piece of kitchen towel into the butter/oil and swish it over the pan.
Pour a enough batter into the pan to cover to the edges, scatter some chopped dates and a few slices of banana into the cooking pancake. When the top starts to bubble and set flip it over and cook until you can hear the banana pieces sizzle.
Serve warm. For a really indulgent twist spread with peanut butter. Mmmmmmmmmmm.
* a little lyrical accompaniment to your brekkie? Thanks Jack Johnson!