American-style pancakes with peanut butter & banana
I always make pancakes using a one-cup recipe, as it’s easy to remember and pretty much failsafe. It’s best to use US measuring cups, but if not you could use a teacup, a small mug or weighing scales.
As well as these small, fluffy American-style pancakes, you can also make larger, thin French-style crêpes using this recipe (see below). The American-style just have an extra stage and use one more bowl, but once you’re used to doing it, it’s no big deal.
We loved this combo of peanut butter and banana with a few crunchy pumpkin seeds, but feel free to swap for any of the following: fresh berries, fruit compote, maple, honey, sugar & lemon, jam, Nutella (kid fave), chocolate chips or yoghurt.
Ingredients
Makes 8-10 small pancakes
1 cup (140g) plain flour
1 cup (240ml) milk (cow’s or plant)
1 large egg
1 tsp baking powder
Small handful of pumpkin seeds
3-4 tbsp peanut butter
2 tbsp runny honey or maple syrup
1 banana, sliced
method
Weigh out the flour into a large mixing bowl.
Pour the milk into the flour.
Then separate the egg: yolk goes in with the flour and white in a separate medium sized bowl.
This is the extra stage: whisk the egg white into soft peaks (see photo), which takes about 1 minute on high - I use the whisk attachment on my hand blender.
Add the baking powder to the flour mix and whisk briefly to combine.
Then gently fold the egg whites into the flour, so you don’t knock all the air out.
Melt the peanut butter and honey or maple in the microwave for approx 20 seconds, stir well.
Heat ½ tbsp olive oil in a large frying pan and then start cooking the first 2-3 pancakes.
I use a ladle to measure out the mix, the pancakes should be approx 12cm across.
Cook the first side until you see air bubbles form on the uncooked surface, this should take about 1 minute on a medium heat. Then turn for another minute.
Add a little more oil for each batch and toast the pumpkin seeds in a corner of the pan while the pancakes cook.
Serve with slices of banana, a spoon of peanut butter and a few pumpkin seeds.
tip
If you want to serve all the pancakes together, preheat the oven to 50ºc and store them on a baking tray or plate until you’ve finished cooking.
To make crêpes: whisk the flour, milk and eggs together and you’re ready to go.