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Breakfast
Banana pancakes
Soft pancakes for a slow morning. Ripe banana adds sweetness; yoghurt and berries finish the plate.
20 minEasy
Let's make it
Mash the banana with a fork, then mix in the egg and milk.
Combine the flour and baking powder. Add to the banana mixture and stir just until no dry flour remains.
Warm a frying pan over moderate heat and lightly oil it. Use 2 tablespoons of batter for each pancake.
Cook for 2–3 minutes, until bubbles appear and the edges set. Flip and cook for about 2 more minutes, until the centres are fully cooked.
Serve with yoghurt and washed berries.
A small kitchen tip
The riper the banana, the sweeter the pancakes. Keep them small and the heat moderate so the centres cook through.
