FLUFFY BANANA
PANCAKES
175g self-raising flour
½ tsp baking powder
½ tsp ground cinnamon
(optional)
2 large egg whites
1 tbsp caster sugar
225ml semi-skimmed
milk
1 ripe, medium banana
1 tsp sunflower oil, for
frying
200g mixed fresh
berries, such
as raspberries,
blueberries, redcurrants
and strawberries
4 tsp agave nectar,
honey or golden syrup
PREP TIME: 10 minutes
1
COOK TIME: 12 minutes
Sift the flour, baking powder and cinnamon, if using,
into a large bowl. Whisk the egg whites in a separate
bowl until stiff but not dry and whisk in the caster
sugar.
2
Stir the milk slowly and gradually into the flour
mixture, then beat hard with a metal whisk to get
rid of any lumps. Peel the banana, cut it in half
lengthways, then into thin slices. Stir the banana
slices into the pancake batter.
3
Fold a quarter of the whisked egg whites into the
pancake batter with a large metal spoon until evenly
combined, then very gently fold in the rest. You want
to try to keep as much air in the pancakes as possible,
so they are light and fluffy when you cook them.
4
Brush a large non-stick frying pan with a little oil
and place it over a medium-high heat. Add 4 large
spoonfuls of the pancake batter to the pan, spacing
them well apart.
5
Cook the pancakes for 1½ –2 minutes on one side,
until the surface looks almost dry and you can see
small air bubbles rising to the surface. Flip the
pancakes over and cook on the other side for another
2 minutes until they’re puffed up and lightly browned.
6
Pop the pancakes on to a plate and keep them warm
while you cook the rest in the same way. Serve the hot
pancakes with lots of fresh berries and just a dribble
of agave syrup, honey or golden syrup.
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195
HAIRY BIKERS
MAKES: 12