It’s half term and we’ve just got back from a wonderful couple of days in Bath. It’s a city I’ve never been to before and I thought it was absolutely stunning. I do have some photos and foodie tips to share, but as we’re a little pinched on time, I just wanted to share a quick recipe for yummy banana pancakes with maple syrup for the time being. This is a great way to use up bananas which are perhaps going a little bit brown or spotty, by the time they are slightly caramelized and wrapped up warm inside a pancake you’ll never know. We love pancakes with bananas! Of course, a little teaspoon of Nutella wouldn’t be out of place here either.
You could serve these with either a plain whipped cream, or you can flavour it with a teaspoon of ground cinnamon, vanilla seeds or a teaspoon of orange zest before you whisk. If you are feeling extra decadent, pour a little melted chocolate sauce over it too.
Shrove Tuesday this year is creeping up and is on Tuesday 21st February. Hopefully I’ll have time to sneak in a couple of extra pancake posts!
There are a hundred pancake recipes out there, but I used this one for ‘Perfect Pancakes’ from BBC Good Food .
Warm Banana and Maple Syrup Pancakes with Cinnamon Cream
2-3 bananas, peeled and sliced (spotty bananas are fine!)
1 tablespoon sugar
Large knob of unsalted butter
Good splash of maple syrup
150 ml double or whipping cream
Teaspoon ground cinnamon
2-4 thin pancakes or crepes such as these
Melt the sugar and butter in a frying pan and place the sliced bananas in without over crowding the pan. Cook for a minute or so on each side (until golden) and carefully flip over. Add a splash of maple syrup which should make a nice sauce.
Whisk the double cream or whipping cream with a teaspoon of ground cinnamon.
Re-heat a few pre-made pancakes (or just keep them warm if you’re making them fresh.)
Put your bananas inside the pancake, roll up and dollop over some of your whipped cream.
A quick chocolate sauce
100 g milk or dark chocolate (Fair Trade if possible)
2 tablespoons double cream
Melt the chocolate and cream in a bowl over a pan of hot water (make sure the bowl doesn’t touch the water and keep stirring.) Use to top pancakes.
I’m sending this across to Kate at Turquoise Lemons for her No Waste Food Challenge. This month, Kate challenged us to use up leftover spotty bananas!