Banana Pancakes with Spiced Apple Rings

by Anne Harnan

"These little pancakes are simple to make and great for a brunch. The banana makes a thick batter - make them small sized so they stay moist."

Serves 2 (makes 5-6 pancakes)

Ingredients

• 50g (1 ¾ oz) plain flour 
• 1 tsp baking powder
• ½ tsp vanilla extract
• 1 ripe banana – about 80g peeled weight
• 1 egg, beaten
• 60ml (4tbsp) skimmed milk
• 2 British eating apples
• 1-2 tsp ground nutmeg
• Rapeseed oil to fry
• Serve with : local honey

Method

1. In a large bowl, mix the flour, baking powder and vanilla extract. Use a fork to mash the banana to a pulp and add into the mixing bowl. Add the egg and mix everything together, then gradually add the milk, whisking well to give a smooth lump-free batter. Set aside for a couple of minutes whilst the apples cook.
2. Core the apples, and leave the skins on. Slice into rings approx. 1cm thick and dust each ring with a sprinkling of ground nutmeg. 
3. Heat 1 tbsp oil in a frying pan over a medium heat. When hot, add the apple rings, laying them flat on the pan base, so they will brown evenly. Cook for 1-2 mins then use a spatula to turn over and cook the second side. When cooked, remove to a plate and keep warm.
4. Return the pan to the heat and add another 1tbsp oil.  When it is hot, add spoonfuls of batter to the pan, one at a time, to make little thick pancakes, approx 3-4” diameter.  Leave to cook for 2mins until bubbles appear on the top side of the pancakes and they are golden brown underneath. Flip and cook for a further 1-2mins until the second side is cooked, then pile onto serving plates, with the warm apple rings stacked between them. 
5. Serve whilst warm, with a drizzle of honey