Sometimes you just want to treat yourself to an indulgent breakfast. Not for a crowd, or a weekend brunch, but just for you! I certainly do. Pancakes are my favourite breakfast. In fact, I can say with confidence that I would happily eat them for every meal.
The love affair with pancakes for breakfast began in the USA, during my first time to the country with my family wayyy back in the year 2000 when we visited Florida. We drive down to the Sizzler most mornings of the week we spent in Orlando where they would make pancakes to order!! I mean, talk about heaven!
My favourite pancake breakfast ever was when I was in New York City in 2007 and my parents treated us all to breakfast in the Waldorf Astoria. Best blueberry pancakes EVER! With your order came two small bottles of maple syrup with a custom Waldorf Astoria label, I still have one of them on my souvenir shelf. Every time I’ve visited the States since that trip to Florida what I have most looked forward to is their breakfasts, which I now frequently recreate at home.
The best thing about this recipe is that it makes the perfect amount for a healthy portion for one, as a brunch. Served with some crispy grilled bacon and a dousing of maple syrup and you are set up for the day. Pancakes for one – a genius idea!
The batter is nice and easy to throw together, nothing too challenging first thing!
I like to mash half of the banana and chop the other half. The mashed banana adds sweetness and the chunks give a nice change in texture.
Patiently waiting for the bubbles to appear.
Perfectly golden. I keep my pancakes in a folded tea towel in a warmed oven until they are all made.
For me, bacon has to be crispy at the edges but cook it however you please. This photo is making me hungry.
- 70g self raising flour
- 1/2 tsp baking powder
- pinch of cinnamon
- pinch of ginger
- pinch of salt
- 1 banana - half mashed, half chopped
- 1 tbsp light brown sugar
- 1 egg
- 60ml sour cream
- milk as required
- butter for the pan
- In a large bowl, whisk together the flour, baking powder, spices and salt, set aside. To a large measuring jug add the mashed banana, sugar, egg and sour cream, whisk to combine.
- Add the wet ingredients in to the dry all at once and fold together until just combined, add the chopped banana and fold until incorporated. If the batter seems too thick add a splash of milk to loosen.
- Turn on the oven to its lowest setting. Fold a tea towel in half and place on a baking tray. Keep the cooked pancakes within the tea towel, in the oven, to keep warm and to stop them becoming soggy.
- Set a heavy based frying pan or griddle over a medium heat. Add a small amount of butter to coat the pan.
- Whilst the pan is getting up to temperature start place the bacon under the grill.
- When the pan is up to temperature, add about a quarter of a cup of batter to the pan. Adjust this to suit what size of pancakes you would like.
- Small bubbles will start to appear on the pancake when it is ready to be flipped, they should take about 2 minutes to appear. Cook the pancake for a futher minute on the other side before removing and keeping warm in the oven.
- Carry on until the mixture is used up by which point your bacon should be nicely crisp.
- Serve the pancakes and bacon on a warmed place with a knob of butter and maple syrup.