Banana Pancakes by Caroline Marson, Love Food Hate Waste
Mushy Banana Sour Cream Pancakes By Caroline Marson, Love Food Hate Waste Cookery Advisor
Prep Time: 10 mins
Cooking Time: 5 mins
Total Time: 15 mins
2 over ripe bananas, chopped into a bowl
2 teaspoons lemon juice
2 teaspoons baking powder
1 teaspoon vanilla essence
125g plain Flour
1 tablespoon soft brown Sugar and Syrups
2 separated Eggs
Pinch of Salt
½ teaspoon ground Cinnamon
125ml soured Milk
Utensils & EquipmentLarge Mixing Bowl
Drink RecommendationsTastes great with Fruit Juice.
These are great for using up speckled bananas quickly. This will make a nice breakfast treat for the children. Serve them drizzled with honey or with yogurt and fruit. This is another good recipe for using up milk that has gone sour.
1. Mash the bananas with a little lemon juice. Sift the flour, baking powder, salt and cinnamon into a large bowl and add the sugar.
2. Mix together the mashed banana, egg yolks, soured milk or cream, vanilla and lemon zest, add to the dry ingredients and stir until just combined.
3. Whisk the whites in a separate bowl until soft peaks form. Fold into the batter lightly. Heat a large frying pan over a medium heat and brush with a little melted butter.
4. Use a ladle of mixture for each pancake. Cook for 2 minutes on one side and then flip the pancake and cook for a further 1 minute. If you don’t manage to eat all of them in one go, they freeze very well