Banana Pancakes

Ingredients

• Ripe bananas 2 medium
• Plain flour 200g
• Baking powder 1.5 tsp
• Caster sugar 1 tbsp
• Salt Pinch
• Ground cinnamon (optional, for Spanish flavour) 0.5 tsp
• Large eggs 2
• Semi-skimmed milk 200ml
• Olive oil (for batter) 2 tbsp
• Vegetable oil or extra olive oil (for frying) 1-2 tbsp

Method

1. In a large bowl, mash the ripe bananas thoroughly with a fork until mostly smooth.
2. Add the plain flour, baking powder, caster sugar, salt, and optional cinnamon to the mashed banana. Stir gently to combine.
3. In a separate smaller bowl or jug, whisk together the eggs, milk, and 2 tbsp of olive oil.
4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined; a few lumps are fine. Do not overmix.
5. Heat 1-2 tbsp of vegetable oil or olive oil in a non-stick frying pan or griddle over a medium heat.
6. Once the pan is hot, pour about 60-80ml of batter per pancake onto the hot surface. Cook for 2-3 minutes until bubbles start to appear on the surface.
7. Carefully flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
8. Repeat with the remaining batter, adding a little more oil to the pan if needed. Serve immediately.