Mornings with pancakes are the best mornings. Especially American style pancakes with their soft, fluffy and sweet interior. These are so easy to make, in my opinion, way easier than traditional flat pancakes which always look like sloppy scrabbled egg when I make them! I had my pancakes with a drizzle of honey, some extra sliced banana and a few ripe, juicy raspberries... and then devoured them inelegantly in the garden with a big'ol glass of OJ. Perfect.
135g of Plain Flour
1tsp of Baking Powder
1/2 tsp of Salt
2 tbsp of Caster Sugar
140ml of Milk
1 Large Egg
2 tbsp of melted butter, plus extra for cooking
2 Ripe Bananas, roughly chopped
Sieve your flour, baking power, salt and sugar into a large bowl. Melt your butter in a medium sized measuring jug, then pour in the milk and crack in the egg, whisk quickly with a fork to combine. Add to the dry ingredients, along with the chopped banana. Stir together with a fork until combined and leave to stand for a few minutes.
In the meantime, heat a large frying pan on the hob (I used one big enough to cook 2 pancakes in at a time). Melt the butter and ladle two blobs of mixture on opposite sides of your frying pan. The mixture will be quite thick, don't panic, this is normal. Once the pancakes start to bubble on the top, flip over quickly (stealth and speed is key here) and cook for another 40 seconds or so on the other side. Transfer onto a plate and keep warm in the oven until the rest of your pancakes are cooked.
They should be about 1cm thick and with lovely golden brown speckles on either side. Devour at your own pace.
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