This is another option to my 345 Pancakes and these Banana and Blueberry Pancakes are simple to make and are great for a something different at the weekend. After a few times you won’t even need the recipe.
The bananas in particular get a wonderful carmelised flavour, matched with the sweetness of the blueberries.
The beauty of this recipe is you can measure all the ingredients as you go if you want, which is how I normal do it. Adding Blueberries and Bananas just takes them to the next level.
The 3 4 5 ratio will make 12 pancakes and give you just enough pancakes for 2 kids and 2 adults.
I serve them with the option of chocolate sauce or maple syrup. For an extra fruit hit put more bananas and blueberries on the side.
You can also mix and match if people just want plain pancakes.
- 3 medium eggs
- 4oz plain flour
- 5oz milk
- 1 tsp baking powder
- Pinch salt
- One banana
- A handful of blueberries
- Chocolate Spread
- 2 tbsp milk
- Maple Syrup
- 2 bowls, I use glass bowls
- Measuring jug
- Electric whisk
- Balloon whisk
- Large metal spoon
- Large frying pan (as heavy as possible) or a pancake pan if you are lucky like me.
- Split eggs into the two bowls
- Place yolk bowl onto scales and add flour and baking powder.
- Pour in milk and whisk by hand until you have a smooth batter.
- Now add salt to the white and whisk with the electric whisk until you get firm peaks when you lift the whisk out the yolks the egg should make a peak that holds shape and doesn’t flop over
- Now add the whites to the batter and fold together
- Before you start making the making the pancakes make the chocolate sauce
- To do this put the chocolate spread and milk in a bowl and microwave for 10 seconds only.
- Then remove and whisk with a fork until smooth, if it’s too thick add a drop of milk and whisk again.
- Now slice the banana and blueberries
- To cook the pancakes heat your pan on a medium heat
- Once hot add a large spoon of batter to the pan for each pancake, I can normally fit three in my pan.
- Now add the banana and blueberries to the top side of the pancakes.
- Cook for about 2 mins, until the top of the pancake starts to bubble. Gently lift one edge to check it’s golden brown
- Now flip over and cook for a further 2 mins.
- Then serve the first batch of pancakes and start again.
- To get the drizzled effect with the chocolate sauce use a fork and points facing down flick the sauce over the pancakes.