Banana and Yogurt Pancakes with Apple and Berry Compote

Great for kids

This recipe is great for using up any leftover yogurt and over ripe bananas. You can also experiment by adding add 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.


By Caroline Marson
Cookery advisor

All recipes by Caroline Marson

Ingredients

Serves 4

  • 2 over-ripe bananas, mashed with a fork
  • 2 teaspoon baking powder
  • 1 tablespoon brown Sugar and Syrups

    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.
  • 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.

  • 1 lightly beaten Eggs

    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 of 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

  • 125ml of natural Yoghurt

    Yoghurt

    Greek yoghurt is good for adding to curries or making quick dips.

    Choose fruit yoghurts for quick puddings for the children.

  • 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

Instructions

  1. 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 sugar. The batter will look a little lumpy. Transfer to a mixing jug and allow to stand for 10 minutes.
  2. 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.
  3. Use a palette knife to flip the pancakes, put onto a plate in a warm place until you have finished cooking all the pancakes.
  4. Serve with the Apple and Berry Compote (and extra yogurt if liked).

Heath Note

Yogurt is a useful source of calcium and phosphorous for strong bones and teeth. It also contains vitamins B2, which are needed to release energy from food and B12 for a healthy nervous system. Yogurt helps replace valuable bacteria in the gut killed by antibiotics and boosts the immune system.

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Comments on this recipe

  • vicki Panton

    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!!

    Posted on 07 Apr 2008 at 14:22

Comments on this recipe