35 mins
Not Too Tricky
serves 6
About the recipe
Forget messing around with the kitchen scales, my one-mug method is a brilliant trick for getting perfect pancakes every time. Simply use the same mug to measure out the flour and milk, before mixing with your egg – it couldn’t be easier!
Ingredients
100g mixed dried fruit and nuts
1 large free-range egg
1 mug of wholemeal self-raising flour
1 mug of semi-skimmed milk
½ teaspoon ground cinnamon
3 ripe bananas
olive oil
6 tablespoons Greek yoghurt
optional: runny honey
Method
- Whiz the dried fruit and nuts in a food processor to a chunky crumb.
- Crack the egg into a large mixing bowl, add the flour, milk and cinnamon, and whisk together until you have a smooth batter.
- Peel and halve the bananas lengthways. Place a large frying pan on a medium heat with 1 teaspoon of oil. Add two banana halves to the pan, cut-side down, and fry for 3 minutes, or until lightly caramelised.
- Pour a ladleful of batter over each banana, cook for 2 minutes, or until tiny bubbles appear on the surface and the base is golden, then confidently flip them over and cook for 1 minute more. Repeat as required with the remaining bananas and batter – I like to work in batches so the pancakes are always hot.
- Serve straight away topped with a dollop of yoghurt, the fruit and nut crumb, and a drizzle of honey, if you like.
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