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Banana and cinnamon pancakes

Banana and cinnamon pancakes

Makes 4 or 2-3 large ones.

 

Pancakes are a great and easy meal. Whether as a snack or breakfast these pancake are great for using up ripe bananas and are ready in no time at all.

 

Ingredients (I measure everything out using a standard mug)

1 mug of self raising flour

1 mug of milk

1 egg (large free range if possible)

3 ripe bananas

2 teaspoons of icing sugar

Ground cinnamon

Small knob of butter

 

Method

-          Peel your bananas and place in a bowl, mash with a fork until creamy but with a few lumps still visible.

-          Measure out 1 mug of milk and pour into the mashed bananas and crack one large free range egg in and mix together.

-          Sieve in 1 mug worth of self raising flour and a sprinkle of cinnamon (about ½ a teaspoon) and 2 teaspoons of icing sugar. Mix with a whisk until all the ingredients have been combined.

-          For best results leave for at least ½ an hour so that the flour has time to rest and the flavours absorbed and developed.

-          To cook heat a non stick frying pan on a medium heat and add a small knob of butter. Once the butter has melted pour in the batter mix either by using a laddle or putting the batter mix in a jug and pouring it in the size that you wish.

-          Cook for 1 minute until the top starts to bubble and begin to look like it is drying.

-          Flip over using a fish slice or if you are feeling brave a flip of the wrist and tossing it in the air.

-          Cook for a further 3 seconds until the pancake is cooked.

-          Place on a warm plate and cover with foil.

-          Repeat the process until all the pancake batter has been used.

-          Serve straight away with a side of chopped bananas or I like to spread mine with chocolate spread and fold it in half and make bite sized pieces......great for kids (and big kids alike)