In honour of our upcoming Thailand trip (yay!), I’ve made a banana pancake:
The recipe couldn’t be simpler. I do this by sight: sift about a cup of flour into a bowl, add 1 tsp baking powder, a pinch of yeast (adding a pinch of yeast apparently helps it along), a pinch of salt, a beaten egg and enough milk to get the consistency of pouring cream and put it in the airing cupboard to rest for 2hrs.
Bring a knob of butter and a slug of oil to the sizzle, add a good spoonful or two of pancake mix (enough to comfortably cover the bottom of the pan when swirled) wait for the base to set and then add the sliced bananas/apple/blueberries/whatever to the still liquid batter on top, pressing them down slightly’ and fry until just set before flipping over.
BTW: it’s best if the slices of banana end up covered in a little batter to avoid the pancake getting soggy.
Serve with fruit, syrup, sugar or chocolate sauce (for recipe see picture link):