Mini Banana-Orange Pancakes
These last few days in Kelowna have been lovely, although I didn’t get to cook any dinners. With all the gorgeous produce in the markets I was eager to cook but I am coming back next weekend and staying for a while so will get to do more cooking then. I did have plenty of opportunities though to prepare snack food and I posted some of them in the last few days. This morning is our last morning here, going back home this evening. Last breakfast had to be special and by show of hands (both hands were mine) pancakes won. I wanted to sit outside for breakfast and make something that would be easy to serve and eat. How about pancakes? I looked around in the kitchen and fridge. I had some lovely, just ripe bananas, beautiful large red strawberries, orange juice, walnuts and bottled fruit syrup. I decided to make banana-orange pancakes with strawberries and strawberry syrup and a few chopped walnuts sprinkled on top. These little gems can be served in a bowl and eaten with a fork. Who said you can only eat pancakes with a fork and knife? They can be delicious for breakfast, snack or even dessert and are quick and easy to make. Yes, you can make them regular pancake size as well if you prefer, but why? be adventurous in the kitchen. Make them in one bowl so there aren’t many dishes to wash, mix the batter by hand and fry them in a non-stick pan with just a brush of butter or oil, or a light spray of non-stick spray oil. Serve them with fruit syrup, maple syrup, a drizzle of honey and whipped cream. A few chopped nuts and berries scattered on top will be happy to be there. Enjoy.
3 ripe bananas, mashed
2 tablespoons sugar
1 large egg
1/4 cup orange juice
3/4 cup flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
Sugar for sprinkling over the warm pancakes
Strawberry syrup (bottled)
Mash the bananas into a medium size bowl.
Add egg, orange juice and sugar and stir with a wooden spoon or spatula to combine.
Place a sieve over the bowl and put the flour, baking soda and baking powder in the sieve. Stir the flour through the sieve into the banana-egg mixture, then mix with a spatula until combined but don’t over mix.
Heat a non-stick skillet, brush it with oil or butter or spray with non-stick spray very lightly.
Drop the batter onto the skillet, about a tablespoon for each pancake. I use very small ice cream scoop for the task.
Let cook until golden on the bottom and sides begin to dry. Flip over once and let the other side brown lightly.
Have a plate ready with a light sprinkling of sugar. As the pancakes are ready lay them on top of the sugar and sprinkle the top with a little sugar as well.
To serve, pile a few pancakes per person into small bowl, drizzle a little strawberry syrup on top and sprinkle with berries and chopped nuts.
Serve with a fork.