- 2 medium ripe bananas
- 1 cup wholemeal self-raising flour
- 2 tablespoons caster sugar
- 1/2 cup milk
- 1 egg
- 1 cup vanilla yoghurt
- 20g butter, melted
- 3 passionfruit, halved
Mash 1 banana in a bowl (you need 1/3 cup mashed banana). Combine flour and sugar in a bowl. Make a well in the centre. Whisk milk, egg, 1/2 cup yoghurt and mashed banana in a jug. Pour milk mixture into flour mixture. Whisk until smooth. Stand for 10 minutes.
Heat a large, non-stick frying pan over medium heat. Brush pan with melted butter. Spoon 1/4 cup batter into pan, spreading to form a 1cm-thick round. Repeat to make 2 pancakes. Cook for 2 to 3 minutes or until bubbles appear on surface. Turn. Cook for a further 2 to 3 minutes or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining batter to make 8 pancakes, brushing pan with butter between batches.
Thinly slice the remaining banana. Divide pancakes among plates. Top with remaining yoghurt and sliced banana. Drizzle with passionfruit pulp. Serve.
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