I mashed up the banana with a fork in a medium-sized glass bowl. In a measuring jug I added two dessert spoonfuls of cornmeal, and 200 mls of fresh milk. Briskly stirred together until the mixture is smooth. Add two eggs and stir again, until the eggs have been broken up.
Add milk to bring the mixture up to 350 mls of liquid. Stir. Add a pinch of salt. Then decant the pancake mixture into the bowl containing the mashed banana, and whisk together for a minute or so. Allow to stand for two or three minutes and beat again, until the banana is thoroughly mixed in to the pancake batter. Pour the batter and banana mixture back into the measuring jug.
Heat about 10g of butter in an omelette pan. When it is thoroughly melted, and hot, add around 100 mls of the pancake batter to the pan. Cook at a medium heat for about three minutes, and then turn and cook for another two minutes or so (judge progress by eye). Decant to a plate and repeat until all the batter is used up. Add more butter to the pan if necessary.
The pancakes were served with a rhubarb and ginger chutney, which is a favourite Scottish flavour combination. Also sometimes made into jam, which will work just as well. If you like your pancakes to be sweet, add sugar to taste when making the batter. Make sure the sugar is completely dissolved.
This recipe is adaptable to almost any fruit which can be blended into a paste, and which is not overly acidic.
No comments:
Post a Comment