Our friend and the Sunday Times bestselling author, Veronica Henry has shared this delicious Banana Pancake recipe with us from her new book A Day at the Beach Hut, which is filled with short stories and tasty recipes inspired by the seaside.
These are inspired by the iconic beach song by Jack Johnson. You can’t listen to it without a smile on your face, and somehow the making of banana pancakes is the ultimate demonstration of love, whether they are for family, friends or a special someone. Sit on the steps with a plateful and watch the sea. Bliss.
Serves 4 (approx 8 pancakes)
- 180g plain flour
- ½ tsp baking powder
- 1 tbsp caster sugar
- 1 ripe banana, mashed until runny
- 1 x 250g tub ricotta – empty it then use as a measuring cup
- 1 tub milk
- 3 large eggs, separated
- Butter for frying
- 2 bananas, sliced
- Maple syrup
- (Play Jack Johnson loud while cooking.)
Combine the dry ingredients in one bowl. Mix together the mashed banana, ricotta, milk and egg yolks in another bowl. Whisk the egg whites until they form stiff peaks.
Stir the ricotta mix into the dry ingredients, then fold in the egg whites.
Melt the butter in a standard-size non-stick frying pan over a medium-low heat. Using the empty ricotta tub, pour just under half a tub of the batter at a time into the melted butter. Cook for 2–3 minutes on one side until you can see tiny bubbles over the surface, then flip and cook for another 2 minutes. You can cook two to three pancakes at a time, adding a little extra butter to the pan each time, but keep a sharp eye on the heat to make sure they don’t catch.
Wrap the cooked pancakes in foil and keep warm in a low oven. When you have a lovely pile, drizzle with maple syrup and surround with the banana slices.
Love this recipe? Then you'll love this exclusive short story from Veronica Henry too, read A Birthday Outing.
Out now, A Day at the Beach Hut includes eight short stories and fifty mouth-watering seaside recipes.