Yum. I just had pancakes for breakfast. And they were healthy, too. That is always a bonus.
When I was little, everyone in my house preferred bacon and eggs for Sunday breakfast. As I never ate bacon and I didn’t really like eggs, I would miss out on a nice Sunday breakfast and have boring toast instead. But sometimes when I was good I would get my all-time favourite pancakes.
My all-time favourite pancakes are crepes, covered with lemon and sugar and rolled up tightly. I remember by the end of an eating session my hands were sticky with lemon juice and my plate was a mess. Ah, the delights of a sticky child.
Today’s pancakes were not at all messy to eat. In fact, I ate them in a very civilised manner – with a knife and fork. I drizzled some honey on top to complement the main flavour of the pancakes – banana! You can’ t go wrong with banana and honey.
Life is good once more in Australia. For a year or two, banana prices here skyrocketed due to flooding in our banana regions in Queensland. For so long, instead of the usual two or so dollars for a kilogram of bananas, they would cost ten dollars or more per kilo. We went without bananas for a long while, but now they’re cheaper again and everyone is happy, particularly me because I love bananas. I remember going to Hong Kong, and later Costa Rica, during our banana crises and going nuts on the bananas. They were like gold.
- ⅔ cup flour
- 1 tsp baking powder
- 1 tsp vanilla essence
- 1 banana, mashed
- ½ cup milk
- pinch of salt
- 1 tsp margarine, for frying
- topping of choice (I used honey and strawberry jam)
- Combine mashed banana, milk and vanilla in a bowl.
- Sift in flour and baking powder and mix until just combined.
- Set large frying pan over medium heat. Melt ½ tsp margarine. Add about 2 tablespoonfuls of mixture to the pan per pancake and cook on each side until lightly browned, about 2 minutes per side.
- Repeat until all mixture is cooked.
- Serve warm with topping of choice.