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These thick, tender pancakes are great topped with maple syrup and blueberries. The perfect Mother’s Day breakfast. Makes: 12
Combine flour, baking powder and salt in a bowl or large jug. Beat together eggs, milk, sugar and vanilla, add to flour mixture and beat until smooth. Stir in the mashed banana. Leave to stand for at least 15 minutes or up to 3 hours in the fridge.
When ready to cook heat a lightly oiled frypan over a medium heat. Spoon ladlefuls of batter into pan and cook until the bubbles that form on the top start to pop. Flip and cook the other side until lightly golden and set through. Serve with maple syrup, fresh blueberries, sliced bananas and grilled bacon, if using.
For more great Annabel Langbein recipes see www.annabel-langbein.com
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