Banana- blueberry American- style pancakes
Creates approx 20 toddler sized pancakes
Prep Time: 5 minutes
Cook Time: Approx 20-30 minutes
125g plain flour
1 tsp baking powder
4 dessertspoons caster sugar
100ml Growing Up Milk (ready-made or made up from powder form)
1 tbsp melted butter
2 large ripe bananas
Vegetable oil to fry
- Sift together the flour and baking powder. Add the sugar, Growing Up Milk, egg and butter and stir to combine.
- Mash the banana and add this along with the blueberries. Gently stir through.
- Heat a little oil in a non-stick frying pan (just enough to cover) on a medium-high heat. Once you see a little smoke coming off the pan, add a generous tablespoon of the mix. Then add another one or two alongside (don’t overcrowd the pan or make these too big).
- Leave them to fry off for a good minute or so before using a spatula to turn them over and finish off until golden brown on each side.
- Leave to drain on a plate with kitchen roll and finish off the mix until it’s all cooked, adding more oil as you need. Alternatively, cook as many as you want and then leave the batter, covered, in the fridge for up to 24 hours (the banana will go brown – but this wont affect the taste).
- Add a teaspoon of ground cinnamon / nutmeg to the batter for added flavour.
- Don’t worry if the first batch goes wrong – for some reason chefs often find this to be the case with cooking pancakes! Just try not to have the heat either too hot or too low.
- Contrary to popular belief, pancakes can be made in advance (well, I do this anyway!) Simply make up a batch and leave in the fridge, covered, laying them on top of each other. Then place on a non-stick baking tray and reheat in an oven!
- I tend to cook pancakes in oil – so the butter doesn’t burn.