“Rrrrrrrriiiiinnnngggg…WHACK! Shhhhhhh, alarm clock. ………Why get up, for goodness’ sake?……..Wait…that smell….could it be….? Pancakes!…. I am flap Jack in the hotcake seat. Check out the stack that I’m going to eat. …….Shazzam! It disappears right before your eyes!…….save some for later in a secret place…..”
An excerpt from “Hey! Pancake” a scholastic book written by Tamson Wetson – one of my son’s favourite books. He loves this book very much as well as the banana pancake I made for him.
Below is a recipe for banana pancake from Children’s Healthy & Fun Cookbook (written by Nicola Graimes):
100g self-raising flour
40g self-raising wholemeal flour (I use normal wholemeal flour as I can’t find the self-raising one)
2 tbsp castor sugar
2 big sized bananas (peeled) – must be fully ripen
butter (for frying)
1. Sieve both types of flour into a mixing bowl, adding any bran left in the sieve. Stir in the sugar and make a well in the centre of the mixture.
2. Measure the milk in a jug and then crack the egg straight into it. Lightly beat the egg and milk with a fork or whisk until they are mixed together.
3. Pour the egg mixture into the well in the centre of the flour and sugar. Beat with a wooden spoon until you have a smooth, creamy batter. (It is important that the batter is free from lumps. If you do get lumps in your batter, press it through a sieve using the back of a spoon.)
4. Leave the batter to rest for about 30 mins – this will make the pancakes lighter. Mash the bananas in a bowl then stir them into the rested batter.
5. Heat a small knob of butter in a frying pan. Add 3 small ladlefuls of batter to make 3 pancakes, each one about 8cm in diameter.
6. Cook for 2 mins, or until bubbles appear on the surface. Flip the pancakes over and cook for another 2 mins, so both sides are light golden.
7. Keep the cooked pancakes warm in a low oven while you cook more pancakes with the rest of the batter, adding a little knob of butter between each batch.