About this recipe: These pancakes are thick, like a drop scone, and wonderfully light and fluffy. They can be left plain, but adding fruit, such as sliced banana, makes them infinitely more exciting, and more nutritious too. Here they are served with cinnamon-spiced yoghurt and a drizzle of honey. Serve straight from the pan, to enjoy at their best.
If buttermilk is unavailable, you can use 300ml (10 fl oz) semi-skimmed milk mixed with 1 tsp lemon juice.
Use all white flour and no wholemeal.
Add 2–3 tbsp sultanas or raisins with the bananas.
For blueberry pancakes, make the batter with 225g (8 oz) self-raising white flour and sift it with 1 tsp ground allspice. Add 170g (6 oz) fresh blueberries to the batter instead of the banana.
Make blackberry pancakes by adding 170g (6 oz) fresh blackberries instead of the banana.
Buttermilk is traditionally the liquid left over after the creamy part of milk has been turned into butter by churning. Nowadays, though, buttermilk is usually made by adding a culture to skimmed milk. Whichever way it is made, buttermilk is very low in fat.
Bananas provide readily absorbed carbohydrate as well as potassium, a mineral essential for the proper functioning of nerves, muscles and, indeed, all cells in the body. They are a fruit particularly popular with children, so this recipe makes a great healthy dish for young appetites.
calcium; Vitamins A, B1, B2, B6, B12, E; copper; iron; potassium; selenium; zinc