If you happen to be at Fangorn Farm on a Saturday morning when the woodstove is cranking, you will be offered pancakes for breakfast.
I love pancakes. They always seem to feature in favourite moments in my memory. Corn fritters as a kid. Banana pancakes (like the ones I made today) in Bali. The amazing pancake ‘printer’ machine in Edinburgh. Crepes on the Champs Élysées in Paris. Recently, in my quick and lovely visit to Adelaide, my dad made me breakfast in bed: corn fritters with lashings of maple syrup. I ate five!
This morning I actually had some energy to fuel my pancake making spree. Perhaps my energy came from a steak I ate when I went out with friends last night (hey, any excuse for a girls’ night out!)!
So here’s the recipe. Easy, fresh, yummy.
2 cups wholemeal SRF
1 cup milk, soured by a dash of vinegar
1 tsp baking soda
1-2 bananas, sliced finely
Extra milk for consistency
Butter for frying
Makes 20 (depending on how big you make them!)
Mix flour, sour milk, egg and baking soda until smooth and well combined.
Add extra milk if you’d like thinner pancakes.
Leave mixture to stand for a while while you heat your frying pan and melt some butter. I cook pancakes on a hot stove in a hot pan.
Add 1/4 cupfulls of mixture to the pan, leaving room between the pancakes because they spread.
Place sliced bananas on pancakes as they cook.
Flip pancakes when they’re bubbling on top.
When golden brown, tip pancakes onto a plate and drizzle maple syrup on top. Add cream if you like. Or berries. Or spread Nutella on them like Georgie does.