Rootfield Farm Banana Pancakes

Name: Rootfield Farm Banana Pancakes
Yield: Makes 12 small pancakes, the size of drop scones
Cuisine: British
Ingredients: 120 g self-raising flour; 1 heaped tsp baking powder; 40 g milk chocolate chips, optional; 125 ml whole unhomogenised milk; 2 heaped tbsp natural yoghurt; 2 medium free-range eggs; 1 ripe banana, or 2 small ones, mashed well

Preparation info

Makes
12
small pancakes, the size of drop scones

Difficulty
Medium

Appears in

A Taste of the Highlands

By Ghillie Basan

Published 2021

About

These simple and delicious pancakes are a great go-to for Nick, Jo and their young children, and just happen to use their own yoghurt and milk, as well as eggs from Nick’s cousin.

Ingredients

1 ripe banana, or 2 small ones, mashed well
2 medium free-range eggs
2 heaped tbsp

Europe
United Kingdom
Braemar
Caithness
South of Argyll
Sutherland
Scotland
Cake
Vegetarian

Method

In a large bowl, whisk together the mashed banana, eggs, yoghurt and milk. Sift the flour and baking powder into the mixture and whisk together until smooth. Stir in the chocolate chips, if using.

Heat a non-stick frying pan, skillet, or girdle to a medium-high heat. Spoon large dollops (about 2 tablespoons per pancake) onto the hot pan and cook for about a minute, or until small bubble