We made these at the weekend with freshly picked raspberries and delicious eggs from The Old Farm Shop. They’re fun to make with kids and very very tasty!!
Thank you to Innocent for the recipe (from their book ‘Hungry?’)
2 large free range eggs
1 mug of plain flour
a handful of oats
1 teaspoon of baking powder
a pinch of salt
1 mug of milk
butter for frying
2 bananas, halved widthways then sliced thinly lengthways
a good handful of raspberries
honey or maple syrup
creme fraiche (optional)
Preheat your oven to 120C / 250F / Gas mark 1 so that you can keep your pancakes warm.
Separate the eggs, putting the yolks into one bowl and the whites into another. Add the flour, oats, baking powder and salt to the yolks, then pour in the milk and mix well to remove any lumps (you will have oaty lumps of course – Abi).
Now whisk the egg whites until they form peaks and gently fold them into the pancake batter. Don’t over-mix or you’ll get flat pancakes.
Melt some butter in a medium non stick frying pan over a medium heat and then add a couple of ladles of batter. Allow to settle for a minute then lay a couple of banana slices and raspberries (or whatever mix you fancy) across the pancake and cook until bubbles start to rise.
Once the bottom of the pancake is golden, flip it over and cook until the other side is golden brown. Pop it onto a plate, cover with foil and keep warm in the oven while you make the other pancakes. To speed things up a bit you could have two pans on the go!
Serve the pancakes drizzled with honey or maple syrup, and if you like, add squeeze of lime juice and creme fraiche if you’re using it.
We had them with just raspberries, bananas and honey. Result? A tableful of very happy people – big and little alike!