This article was written for Annabel & Grace, which is now part of Rest Less.
Banana pancakes
Ingredients makes 8 small pancakes
1 medium ripe banana, peeled
2 large eggs, whisked
How to prepare
Mash the banana.
Stir the eggs and pour over the banana. Stir until completely combined.
Heat a griddle over a medium heat.
Melt a little butter or warm a little vegetable oil in the pan to prevent sticking, if you like.
Drop roughly 2 tablespoons of batter onto the hot griddle. It should sizzle immediately — if not, turn up the heat slightly.
Cook for about 1 minute until the bottom looks golden when you lift a corner.
Flip the pancake very gently and fairly slowly — gently work a spatula about halfway under the pancake, then lift until the unsupported half of the pancake is just barely lifted off the skillet. Lay the pancake back down on its other side. Cook until other side is also golden brown. Obviously you can cook more than one pancake at a time or, if you prefer, make larger crepe like pancakes. Best served warm with maple syrup or honey.