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Mushy Banana Sour Cream Pancakes
These are great for using up speckled bananas quickly. This will make a nice breakfast treat for the children. Serve them drizzled with honey or with yogurt and fruit. This is another good recipe for using up milk that has gone sour.
Ingredients show imperial units
Makes 12
- 2 over ripe bananas, chopped into a bowl
- 2 teaspoons lemon juice
- 125g 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
- 2 teaspoons baking powder
- Pinch of salt
Salt
Consider tablesalt, sea salt or crystals.
Sea salt’s pronounced and salty flavour means less is required to season food.
- 1/2 teaspoon ground cinnamon
Cinnamon
Great in buns, cakes, and puddings.
- Add to baked apples or apple pies.
- Break the stick and add to poaching syrup for fruits like pears, plums or bananas or use to infuse wine or punch.
- 1 tablespoon soft 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.
- 2 eggs , separated
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 soured milk or cream
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
- 1 teaspoon vanilla essence
- Zest of half a lemon
- Melted butter
Butter
Unsalted is better for cooking.
Easy spread butter is ideal for sandwiches and toast.
Instructions
- Mash the bananas with a little lemon juice. Sift the flour, baking powder, salt and cinnamon into a large bowl and add the sugar.
- Mix together the mashed banana, egg yolks, soured milk or cream, vanilla and lemon zest, add to the dry ingredients and stir until just combined.
- Whisk the whites in a separate bowl until soft peaks form. Fold into the batter lightly. Heat a large frying pan over a medium heat and brush with a little melted butter.
- Use a ladle of mixture for each pancake. Cook for 2 minutes on one side and then flip the pancake and cook for a further 1 minute. If you don’t manage to eat all of them in one go, they freeze very well.
Comments on this recipe
This looks cool, cant wait to try it, I hardly have milk in the house as I dont drink it so when I get some for visitors I need a recipe to use it up and I love pancakes.....
"they were pretty-nice- i liked them"!
For me that quantity made half the number of pancakes...but they were delicious..most unlikely to ever make it to the freezer.
I used some yoghurt that had to go instead of milk/cream. Very good, but I think I'll use less baking powder next time. I'll also experiment by adding desiccated coconut or coconut milk next time.
Comments on this recipe