A great way of using up bananas that are over ripe
Serves 4 people
- 2 overripe bananas
- 2 teaspoon(s) lemon juice
- 125 grams plain flour
- 2 teaspoon(s) baking powder
- 0.5 teaspoon(s) cinnamon
- 1 tablespoon(s) soft brown sugar
- 2 free range eggs (separated)
- 125 mL soured cream
- 1 teaspoon(s) vanilla essence
- 10 grams butter
- 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.
Method
- 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.
Ingredients
- 2 overripe bananas
- 2 teaspoon(s) lemon juice
- 125 grams plain flour
- 2 teaspoon(s) baking powder
- 0.5 teaspoon(s) cinnamon
- 1 tablespoon(s) soft brown sugar
- 2 free range eggs (separated)
- 125 mL soured cream
- 1 teaspoon(s) vanilla essence
- 10 grams butter
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