American Style Banana Pancakes

The weekend certainly calls for a breakfast that's that little bit special. I don't know about you, but come Saturday, I've had a serious bellyful of porridge. I usually turn to eggs or fresh fruit smoothies but this weekend I decided to go all out and make American style banana pancakes. They're super easy to make - you can even prepare them the evening before and leave the mix chilling in the fridge overnight. For me there's nothing better than sitting around enjoying a delicious breakfast together on a lazy Sunday morning.

Ingredients 

260ml Milk
2 Large Eggs
4 tbsp Butter (melted)
270g Plain Flour
2 tsp Baking Powder
4 tbsp Caster Sugar
2 bananas (sliced)

TO SERVE...
Fresh Berry Compote
Pecan Nuts
Natural Greek Yogurt
Maple Syrup

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Method

1) Using your electric mixer, whisk the eggs, melted butter and milk until combined. 
2) Sieve the baking powder into the mixing bowl, add the flour and the sugar and whisk again until combined. Allow the mixture to sit for at least 15 minutes before making the pancakes.
3) To cook the pancakes, heat your pan with half a teaspoon of butter and coconut oil. Put three ladelfuls of the mix into the pan to form three separate pancakes and place the sliced banana on top like so...

Once ready, flip to ensure that both sides are cooked

 - they should be golden brown in colour.

Enjoy as you wish. I like to serve a portion of three pancakes with a dollop of natural greek yogurt, a spoon of mixed berry compote, crushed pecan nuts and a drizzle of maple syrup on top - yum!

TO MAKE THE MIXED BERRY COMPOTE, FOLLOW MY SIMPLE RECIPE 

BY CLICKING ON THE LINK ABOVE.

Mixed Berry Compote

Kids are heading back to school which means that Summer is coming to an end but that Autumn is just around the corner. Colourful walks through the leaf-strewn woods, fresh seasonal berries and fruits to bake with, wrapping up because its getting that little bit nippy - what's not to love? 

 

 There are so many baking possibilties with what Autumn has to offer. One of my favourites, although its not really baking, has to be fresh Autumn berry compote. I for one never thought that making berry compote could be so easy. Who knew it could be ready to eat in a matter of minutes! 

Ingredients

FOR 2  JARS

350g Frozen Berries 

Fresh Blackberries (throw in whatever you have harvested)

6-7 heaped tbsp Light Brown Sugar

2 tbsp Lemon Juice

Method

1) Add the berries, lemon juice and sugar to a large pan and stir.

2) Allow the mixture to come to the boil and then to simmer for 4-5 minutes.

3) You can serve the compote warm or hot but, before storing allow it to cool. Store the compote in the fridge once cool. It keeps for up to a week days although it never lasts quite that long in my house! 

I used my gorgeous preserve jars from Viking Direct to store the compote. They're perfect for keeping the compote fresh and they look that bit nicer than a regular jam jar!Viking Direct have a great range of bakeware and kitchenware - you'll be sure to find something you'd love on their site.

My favourite way to enjoy berry compote is to stir it into my bowl of porridge along with Linwoods Milled Organic Flaxseed. I mean who wouldn't love healthy pink porridge? 

Serving Suggestions

ENJOY BERRY COMPOTE WITH...

yogurt

pancakes

ice-cream 

sponge cake 

toast 

sweet bread

Horaaaay For Pancake Tuesday!!!

You might call me an overgrown child, but my eyes light up at any mention of pancakes, and, Pancake Tuesday is definitely one of the highlights of my year! The tradition of Pancake Tuesday or Shrove Tuesday, dates back to the beginning of the Christian festival of Lent, when, for 40 days, in the days leading up to Easter Sunday, Christains resisted eating any 'luxury' food. Christians made pancakes in order to use up any 'luxury' items and also to resist temptation throughout Lent. Pancake Tuesday is still celebrated in many countries around the world, not only by Christians. 

I'm a huge fan of pancakes of all kinds - traditional style, American style and crepes, however, on Pancake Tuesday I always stick to the traditional....

TRADITIONAL CREPE STYLE PANCAKE BATTER 

Makes approx. 12 Pancakes 

Ingredients 

300ml Milk

4oz Plain Flour (sieved)

2 Eggs

Pinch of Salt 

Image from theDailyShift.com

Method

1) Lightly whisk the eggs, salt and flour together in your mixer

2) Gradually add the milk as you mix

3) Leave the mixture to sit for at least half an hour before making the pancakes

4) Put your pan on the ring and melt one tsp of butter and a few drops of oil 

5) Spoon one ladle of batter onto your heated pan cook evenly on both sides 

Image from theSkinnyDollsJourney.blogspot.com

Some of you might prefer the slightly thicker American style pancake so, just for you...

AMERICAN STYLE PANCAKE BATTER

Makes approx. 12 pancakes

Ingredients 

260ml Milk

270g Plain Flour

2 tsp Baking Powder

4 tbsp Butter (melted) 

2 Large Eggs

4 tbsp Caster Sugar

Method

1) Whisk your milk, eggs and melted butter together in a bowl / jug

2) Sieve your flour and baking powder into another bowl, mix and then combine the wet with the dry using a handheld mixer 

3) Put your pan on the ring and melt one tsp of butter and a few drops of oil

4) Spoon one ladle of the mix into the pan and using your spatula, shape the mix into a round shape

5) Flip until both sides are evenly cooked

To name a few of my favourite toppings....

> Nutella and Strawberries 

> Maple Syrup and Pecan Nuts 

> Nutella and Coconut

> Nutella and Icecream 

> Fresh Orange Juice and Sugar

> Ice cream and Baileys