I probably shouldn’t say this as a European but I love American style pancakes. Crepes have their place and are of course delicious – I’ve always had a deep love for savoury crepes filled with cheese! Especially if you leave them in the pan for a few minutes to get the cheese to melt… European style pancakes really showcase the filling that you put inside.
But this is all about those sweet pillowy pancakes, the reason why I love American pancakes is because the pancake itself is the event rather than the filling. In this recipe adding bananas creates an extra flavour, it works best with fruit that’s gone a bit brown so they’re more flavourful.
I recently acquired some of the best honey I’ve ever tasted from the London Honey Company and used it in this recipe, if you can get your hands on a jar I’d thoroughly recommend it!
I like to eat pancakes at any time of the day but if you like you can serve these with fruit to make a bigger more substantial breakfast. If you want to make this vegan you can use soy milk and agar nectar in replacement of honey. As a tip be sure to make your batter a few hours before you plan on eating your pancakes to allow the mixture to rest in the bowl.
140 grams plain flour
1 teaspoon baking powder
1 tablespoon honey
180 ml skimmed milk
1 ripe banana
1. Put your pan on the heat and add a little oil.
2. In a bowl mash the banana with a fork, add the milk and honey. Stir together.
3. Measure out the flour and baking powder into a bowl, stir in the wet ingredients.
4. Make sure your pan is really hot, you should be able to feel the heat coming from the surface of the pan.
5. Spoon the mixture into patties on the pan, the mixture should start to puff up and bubble as it cooks.
6. Once it’s mostly cooked through flip it over to cook the other side.
7. These pancakes taste best fresh from the pan so eat them straight away!