Easter isn't over yet!
It's still the weekend which means we can still eat chocolate and naughty things. This is a fact.
I have been a bit obsessed with American pancakes since I had these in a lovely little cafe in Amsterdam, served with crispy bacon on top.
They were the best I'd tasted and since then I've frequently made Alex and I pancakes of a weekend morning - perfect pajama food!
Today, it was a Banana Nut Pancake kind of a morning. Fluffy and delicious served with lashings of golden syrup. You can even layer them up with Nutella or peanut butter for even more of a treat. Banana and peanut butter is a winning combination!
Lets talk batter. It's very simple.
You will need:
225g plain flour
1 tbsp baking powder
1 pinch of salt
1 tbsp soft brown sugar
2 large eggs
30g of butter, melted
1 banana, sliced
30g crush pistachio nuts
1 tsp cinnamon
Sift the plain flour, baking powder, salt and cinnamon into a bowl.
Crush the pistachio nuts in a small bowl using the end of a rolling pin.
Place all the ingredients in a food processor and whiz until it's a smooth batter. Easy!
Heat a pan over a medium heat with a couple of tablespoons of oil or butter (I prefer butter as it's a bit tastier!). Once the pan is heated, use a icecream scoop or tablespoon to add your batter to the pan. You can decide what size you want the pancakes to be but use a spoon to smooth them down and get them a nice circular shape.
Let the pancakes cook until they begin to bubble - about 1-2 minutes. Then flip and continue cooking until cooked through - about another minute or two.
Melt a little more butter into the pan after each batch.
Serve and enjoy!