Hilary from Marlow said:
Why can't we encourage composting at work? All those fruit peels, apple cores and tea bags that are thrown in the... More
Banana and Yogurt Pancakes with Apple and Berry Compote
This recipe is great for using up any leftover yogurt and over ripe bananas. You can also experiment by adding a few sultanas, flaked almonds or a few soft berries to the batter. Adding the yogurt to the batter makes them really healthy but you could omit the yogurt and make the batter with just milk if you prefer.
Ingredients show imperial units
Serves 4
- 1 egg lightly beaten
Eggs
Always have some on hand for quick scrambled egg.
- Keep eggs in the fridge in their box and never eat them after their use-by date.
- The Health Protection Agency recommends buying Lion branded eggs, which come from vaccinated hens and are therefore less likely to contain salmonella
- 125ml milk
Milk
organic, full fat, semi-skimmed.
If milk turns sour (and this when it smells or tastes sour not when it has reached the best before date) it is excellent for making scones
- 2 over-ripe bananas, mashed with a fork
- 150g plain flour
Flour
For pastry making or to thicken sauces, soups, stews and casseroles.
- Raising agents are added to plain flour to make self-raising flour, used to lighten and give an airy texture to cakes and sponges.
- Once opened reseal with quick clips or transfer to an airtight container or kilner jar. It will keep for up to 3-4 months
- A pinch of salt
Salt
Consider tablesalt, sea salt or crystals.
Sea salt’s pronounced and salty flavour means less is required to season food.
- 2 teaspoon baking powder
- 1 tablespoon brown sugar
Sugar and Syrups
Try having in stock caster sugar, muscavado, honey and golden syrup
- Once opened ensure they are tightly resealed with quick clips or bag clips.
- If you have got rock-hard brown sugar, crystallised honey/syrup, place in a suitable non-metallic bowl and give a quick blast of about 30 seconds on high in the microwave to bring these back to their normal state.
-
125ml natural Yoghurt
Yoghurt
Greek yoghurt is good for adding to curries or making quick dips.
Choose fruit yoghurts for quick puddings for the children.
Instructions
- Mix together the egg, milk, yogurt and bananas.
- Sieve the flour and salt with the baking powder into a large bowl, stir in the ‘wet’ ingredients and the sugar. The batter will look a little lumpy.
- Transfer to a mixing jug and allow to stand for 10 minutes.
- Heat a lightly oiled frying pan over a medium heat until smoking hot, turn the heat down and pour small amounts of batter into the pan. Cook in batches on each side until golden.
- Use a palette knife to flip the pancakes, put onto a plate in a warm place until you have finished cooking all the pancakes.
- Serve with the Apple and Berry Compote (and extra yogurt if liked).
Heath Note
Yoghurt is a useful source of calcium and phosphorous for strong bones and teeth. It also contains vitamin B2, which is needed to release energy from food and B12 for a healthy nervous system. Live yoghurt helps replace valuable bacteria in the gut killed by antibiotics and boosts the immune system.
TOP TIP
Peel and chop the apples, and place in a saucepan with a... Read more
Comments on this recipe
I just found out about this site and the first recipe I see uses two items I have to use up, very soft bananas & yoghurt!!
Great recipe, I'm always throwing away bananas. They dont keep well some weeks you buy a bunch and their gone in a flash. I cant wait to try it.
Great recipe - I make it at least once a week as either pudding or breakfast. My daughter hates bananas but loves these pancakes!
Comments on this recipe