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Banana gingerbread pancakes
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140g self-raising flour
2 tsp baking powder
2 tbsp dark muscovado sugar
1 tsp ground ginger
½ tsp ground mixed spice
2 large eggs
25g butter, melted
2 bananas, 1 mashed, 1 sliced 190g
1 Stir the flour, baking powder, sugar, ginger and mixed spice together in a bowl.
2 In a large jug, beat together the eggs, milk and melted butter. Whisk into the flour mixture then stir in the mashed banana to make a fairly smooth batter.
3 Heat a splash of oil in a large non-stick frying pan and drop in spoonfuls of the batter. Top each round with a slice or two of banana and cook for 2-3 minutes until the base is golden.
4 Gently turn the pancakes and cook for a further 2 minutes until golden brown and cooked through. Continue with all the batter mixture to make 12 pancakes in total. Best served warm.
This recipe was first published in November 2014.