Robyn's Banana Pancakes

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• Pinch of salt
• 2 eggs
• 1 1/2 cups milk
• 2 tablespoons vegetable oil, divided
• 2 bananas chopped
• Optional: honey, lemons, and oranges for garnish

 

Preparation

1. In a large mixing bowl, whisk together the flour, salt, baking powder and chopped bananas. Add the eggs, followed by the milk and 1 tablespoon of the vegetable oil. Continue whisking until there are no lumps.
2. Heat an 8-inch frying pan until hot, and add the remaining 1 tablespoon vegetable oil, tilting the pan to spread the oil across the bottom. When the oil starts to smoke, pour the excess into a small bowl for later use. Return the pan to the heat. You now have a sheer coating of oil remaining on the pan.
3. Pour 2 tablespoons of the batter into the pancake pan, tilting the pan to coat the bottom evenly. Cook until the underside of the pancake is golden brown, and then, using a spatula turn it over and cook the other side. Turn the pancake out onto an upturned dinner plate. Repeat until there is no more batter, using a bit of the reserved oil if the pan appears to be dry, or if the pancakes begin to stick. Continue to stack pancakes on top of each other on your dinner plate.
4. When finished, served the pancakes straightaway with the garnishes and the lemon and orange wedges on the side for squeezing on the pancakes.


First time we tried this recipe was: on Sunday, April 6th, 2014! Served as a treat before Nicholas' Tarragon Chicken and Roasted Veg.