Need a recipe for banana pancakes or pikelets?

Answer 1

Yummy Pikelets
INGREDIENTS
1 cup self-rising flour
1 tablespoon castor sugar or superfine sugar
1 egg
1 tablespoon butter, melted
1/2 cup milk, or as needed
DIRECTIONS
Sift the flour into a medium bowl, and stir in the sugar. Make a well in the center, and add the egg. Stir with a wooden spoon while gradually pouring in the milk until you reach the consistency that you prefer. Thicker picklets will need a thick batter, while thin picklets will need a thin batter. Stir in melted butter last, beating until smooth.
Heat a skillet over medium heat. Coat with cooking spray. Drop by large spoonfuls onto the hot skillet. Picklets should be about 2 inches across. Flip when bubbles appear on the surface, and cook until browned on the other side.

Answer 2

1 cup flour
banana pancakes

1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed (leave a few chunks)


Combine flour, sugar, baking powder and salt.
In separate bowl, mix together egg, milk, vegetable oil and bananas.
Stir flour mixture into banana mixture; batter will be a little lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop batter onto pan, using about 1/4 cup for each pancake.
Cook until pancakes are golden brown on both sides.


Pikelets


1 egg
1/4 cup sugar
3/4 cup milk (approx)
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 ounce butter (optional)

Beat the egg and sugar until thick and add with the milk to the sifted flour, salt and baking powder.
Add the melted butter last.
Mix until smooth and cook in spoonfuls on a hot greased griddle or frypan.

Answer 3

Pikelets with Caramelised Bananas

Pikelet batter
1 cup self-raising flour
2 tablespoons caster sugar
1 egg, beaten
25g unsalted butter, melted
175ml fresh milk

Method
1. Into a bowl, mix the self-raising flour and caster sugar.

2. In a separate bowl, add the milk and a whole egg, beating with a whisk until combined.

3. Add melted butter to the egg-milk mixture, and once mixed through, add to the flour and sugar mixture. Whisk the batter until all lumps have gone. Let batter rest for 10-15 minutes before making pikelets.

4. In a large, non-stick heated frypan, add a small amount of butter to coat the surface, then add 1 tablespoon batter for each pikelet (you’ll probably be able to cook 4 pikelets in each batch). Little bubbles will rise to the surface of the batter when they are ready to be flipped over. Cook remaining batches of pikelet the same way, then set aside while you make the banana sauce.


Caramelised banana sauce
1 tablespoon unsalted butter
2 tablespoons brown sugar
2 tablespoons whole walnuts
2 Cavendish bananas, peeled, chopped
1/4 cup coconut liquor (such as Malibu)
chocolate, shaved, for serving
vanilla ice-cream, for serving

Method
1. In a heated pan, add the unsalted butter and brown sugar, and stir until sugar melts, then add the walnuts.

2. Peel then chop up the bananas on the diagonal into medium-sized slices, add to the pan and stir over high heat. Once the sauce is golden in colour and caramelised, add the coconut liquor. Adding the liquor is called ‘flambÈ’, but be careful when adding the liquor, as the pan will flame up for a short moment.

3. Pile the pikelets on a plate and top with the banana sauce. Decorate with shaved chocolate and vanilla ice-cream.



BANANA PANCAKES WITH PINEAPPLE SYRUP
1 c. pancake mix (any brand)
1 egg
1 tbsp. butter
1 c. milk
2 barely ripe bananas
3 tbsp. butter

Mix batter according to package. Cut bananas in 1/4 inch slices. Heat butter/butter in a skillet. Drop by large spoonfuls. Lay 4 pieces banana on each pancake. Cook until bubbly. Flip. Cook for 2-3 more minutes. Keep warm in low oven until all pancakes are done. Top with Pineapple Sauce.

PINEAPPLE SAUCE:
1 c. pineapple juice
Juice from 1/2 lemon
1/2 c. sugar
1 tbsp. cornstarch
2 tbsp. sherry
1 tbsp. butter

Put juices in saucepan. Add sugar. Bring to a boil. Mix cornstarch and sherry. Stir into sauce, until thick and clear. Stir in butter. Pour over pancakes.

Answer 4

5 Spot Banana Pancakes:

Notes: If desired, sprinkle about 1 teaspoon chopped pecans on each pancake after adding banana slices. Serve pancakes with butter and warm maple syrup or a dusting of cinnamon-sugar.

3/4 cup all-purpose flour
6 tablespoons whole-wheat flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 large egg
1 1/2 cups buttermilk
About 3 tablespoons melted butter or margarine
2 ripe bananas (3/4 to 1 lb. total), peeled and thinly sliced

1. In a bowl, mix all-purpose flour, whole-wheat flour, baking powder, baking soda, sugar, and salt.

2. In another bowl, whisk to blend eggs, buttermilk, and 3 tablespoons butter. Add to dry ingredients and stir just until batter is evenly moistened.

3. Ladle batter, 1/4 cup at a time, onto a lightly buttered medium-hot (350°) griddle or lightly buttered 10- to 12-inch nonstick frying pan (or use 2 pans at the same time) over medium heat. Scatter 3 to 5 banana slices onto each pancake and cook until edges of the cake look dry, 3 to 4 minutes. Turn with a wide spatula and cook until browned on the bottom, 3 or 4 minutes longer.

4. Serve pancakes immediately, or place in a single layer on baking sheets and keep warm in a 200° regular or convection oven until all are cooked.

Yield: Makes 12 pancakes; 4 to 6 servings

Answer 5

BANANA-OAT PANCAKES
Thick, oversize pancakes that will satisfy even the hungriest eaters.
1 cup old-fashioned oats
1 cup nonfat milk
1 cup mashed ripe bananas (about 3 medium)
2 large eggs, beaten to blend
2 tablespoons toasted wheat germ
1 teaspoon ground cinnamon
1 1/2 cups reduced-fat (light) oat-bran pancake mix or other mixed-grain pancake mix
6 tablespoons (3/4 stick) butter
Maple syrup
Berries and sliced bananas (optional)




Combine oats and milk in large bowl. Let stand until oats are soft, about 15 minutes. Mix in mashed bananas, eggs, wheat germ and cinnamon. Gradually stir in pancake mix (batter will be very thick).
Preheat oven to 250°F. Melt 2 tablespoons butter in large nonstick skillet over medium-low heat. Using generous 1/4 cup batter for each pancake, drop in 4 pancakes, spacing apart. Cook pancakes until brown on bottom and some bubbles begin to break around edges, about 3 minutes. Turn pancakes over. Cook until brown on bottom and firm to touch in center, about 3 minutes (pancakes will be thick). Transfer pancakes to baking sheet; place in oven to keep warm. Repeat with remaining butter and batter in 2 more batches. Serve pancakes with syrup and, if desired, berries and bananas

or

http://www.razzledazzlerecipes.com/pancake-recipes/index.htm

Answer 6

Honestly just mash the banana and put it into your mix. Reduce the flour and milk a bit to make the texture it would have been without the bananas being added.

Honey is good with banana pancakes.