Culture Street

Food

Date and Banana Mini-Pancakes

On December 18, 2015

These are pikelets really. What is the difference? Not all that much, I guess, though you really don’t see the pikelet on menus at smart cafes too often these days. My Auntie Betty was a mad pikelet fan – they were her bring-along picnic offering of choice, and she tended to serve them cold and buttered. Wendy has a friend who hauls a big jug of pancake batter to other people’s houses and makes little pancakes. He then flips them from the pan to waiting children like a zookeeper dishing out the pilchards in the seal pool. So, you see, the pancake can travel in all sorts of fond ways. Since all the sweetness comes from the banana and dates in this recipe, these little snacks are, technically, sugar-free. Which probably makes them a health food.

Serves 4–6

INGREDIENTS
2 or 3 very ripe, squishy bananas
5 dates, pitted and finely diced
200 g (7 oz/1? cups) self-raising flour
2 eggs
200 ml (7 fl oz) milk – or use 170 ml (5½ fl oz/? cup) milk and 2 tablespoons plain yoghurt for extra rise
vegetable oil, for frying
butter, to serve

METHOD
In a large bowl, smash the bananas into a sloppy mess, then sprinkle in the dates, mixing as you go. The main challenge here is to have the dates evenly distributed instead of clumped together. Now sift in the flour, alternating with the eggs and milk here and there, until you have one big bowl of lumpy batter.
Heat a lick of oil in a non-stick frying pan over medium heat. Drop tablespoonfuls of the batter into the pan: you should be able to cook 3 or 4 pancakes at a time. When the edges start to bubble, turn them over and cook for a minute on the other side: you are looking for a light to golden brown colour.
Serve with butter – and lashings of tea.

TO TRANSPORT
For an off-site breakfast, either pack up the cooked pancakes in an open-topped basket with your smartest, cleanest tea towel over the top. Or, if you know the person well enough, take the jug of batter along and elbow your way into the kitchen.

Special Delivery FRNT CoverRecipe and images taken from Special Delivery by Annabel Crabb and Wendy Sharpe, published by Murdoch Books. Buy the book here.

You Might Also Like

Food

Pavlova Wreath

A recipe surrounded with contentious debate whether its origin is Australia or New Zealand. Either way, we love the pavlova for its crunchy, crisp exterior and its soft marshmallowy inside....

On October 2, 2015

Food

Sticky Banana and Coconut Granola

I made this one fine morning when living in LA. It kind of happened accidentally and it was a

On February 3, 2017

Food

Coconut & Banana Breakfast Squares

Making these scrumptious bars barely constitutes cooking. Blitz the ingredients, pop the baking tin in the oven and you’ve got a week’s worth of breakfasts! A piece of fruit or...

On January 30, 2015
 

Food

Potato & beetroot roestis with horseradish cream & fried eggs

This recipe is a slight detour from a traditional potato roesti, but the addition of beetroot works beautifully, and it also fits so well with many of the best roesti...

On October 28, 2016

Food

Easy Salmon Terrine

Terrines can sometimes be a bit labour-intensive but this one couldn’t be simpler. It makes a great starter if you have a group of friends coming for dinner, and can...

On November 18, 2016

Food

Anna Gare's Creamy Coconut Fish Curry

Serves 6

On October 10, 2013
 
Copyright © 2012 - 2017 Culture Street
Contact: info@culturestreet.com.au