Olly's Mushy Banana Pancakes

A great way of using up bananas that are over ripe

Serves 4 people

Zest the lemon rind and put aside.
Then cut open the lemon and squeeze the juice ino a bowl.
Mash the bananas with 1/2 the 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, vanilla and lemon zest then add to the dry ingredients and stir until just combined.
Whisk the whites in a separate bowl with the remaining lemon juice 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 two minutes on one side, flip and cook for a further minute.If you don’t manage to eat them all, they freeze very well.

Zest the lemon rind and put aside.
Then cut open the lemon and squeeze the juice ino a bowl.
Mash the bananas with 1/2 the 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, vanilla and lemon zest then add to the dry ingredients and stir until just combined.
Whisk the whites in a separate bowl with the remaining lemon juice 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 two minutes on one side, flip and cook for a further minute.If you don’t manage to eat them all, they freeze very well.

Additional tips: Eat with some extra fruit, Greek yoghurt and honey. Or grate some dark chocolate and sprinkle over the top.

Recipe from Olly Dawson, Community Chef

Olly’s Mushy Banana Pancakes