Friday, 5 September 2014

American Peanut butter & banana pancakes

I love weekend breakfast, take a look at my folder on Facebook entitled Weekend Breakfast where you can see my favourite weekend dishes. The weekends for me are usually a more laid back affair; there is not the rush to get to work so time can be spent lingering in the kitchen up until brunch time. Monday-Friday my breakfasts usually consist of a big bowl of fruit salad, porridge or a bowl of fruit and salad. I try to make my mid-week breakfast filling, healthy and most importantly delicious. But it is the weekend when I really go to town, no healthy breakfasts here, instead I enjoy making pancakes, fritters, waffles, quiches and Jamacian classic breakfast dishes. This dish, from Lisa Faulkner's The Way I Cook is one of those fabulous American inspired dishes, raised pancakes with peanut butter and banana topped with a drizzle of syrup with your choice. Not only this dish is delicious, it is easy to make, a crowd pleaser and quite filling.
Here is how my American peanut butter and banana pancakes turned out:


Recipe for American Peanut butter and banana pancakes
Makes about 12 pancakes
350ml milk
2 eggs
200g self-raising flour
1 teaspoon caster sugar
4 tbsp peanut butter
banana, sliced
golden or maple syrup for drizzling


Method
If you have a blender, pour in the milk and eggs and blend then add the flour, sugar and salt and blend again. If not, sift the flour into a large bowl, add the sugar, peanut butter and combine. Make a well in the centre, whisk the milk and eggs together in a jug and pour into the well and beat together.
Place a non-stick frying pan over a medium-high heat and brush with a little vegetable oil. When the pan is hot, pour in just over half a ladleful of the batter so that it makes a pancake about 10cm (4 inches) in diameter. Once the bubble start forming add the sliced banana, the pancake is ready to turn over.
Once you've turned the pancake, cook for 30 seconds until golden.

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