About this recipe:Really easy to make and can be still be made successfully without self raising flour as once tried it when I grabbed wrong jar of flour and realised too late although not as light and fluffy as orginal. May need to double recipe for hungry people.
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Method Prep:5min › Cook:5min › Ready in:10min
Roughly slice the banana. Tip the flour, baking powder, cinnamon and sugar into a bowl and mix well.
Make a well into the centre and crack in the egg, then gradually mix the egg into the flour, adding the milk gradually to make a soft batter.
Stir in sliced banana. Heat a little oil in a non-stick frying pan, add the batter in heaped tablespoonsful, well apart to allow them to spread. When bubbles appear on the surface, flip the pancakes over and cook until light golden.
Cook all the pancakes and keep them warm. Serve 2-3 pancakes with a spoonful of yogurt and a little maple syrup poured over.
Making it different: Other fruit combos that work well in this batter include a small, chopped mango and the grated rind of a lime (omit the cinnamon); 100g/4oz blueberries and a small chopped ripe pear, or replace the fresh fruit with 100g/4oz ready-to eat dried fruit such as chopped apricot and sour cherries or cranberries. Replace the yogurt with a good scoop of vanilla ice-cream.
To get ultimate non stick pan have shallow frying pan on high heat for up to 2 minutes to get really hot, while mixing ingredients, then when ready to add batter, add oil to hot pan.
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