|a sizeable plateful|
|simple golden syrup = a winner|
With their thickness and fluffy texture, these pancakes reminded me of an amazing stack I had in an old-school diner on the Upper East Side just opposite Central Park in NYC last summer... Ahh, that was an epic brunch. Americans sure know how to do good pancakes, but I think mine give them a run for their money.
|Nutella and strwaberries on a peanut butter and banana pancake. More is more, right?|
They take a little longer to whip up than your standard plain pancakes, but are SO worth it. Trust me. This recipe serves three hungry people. If you have any leftovers, leave them to cool and you've got a yummy snack.
200g wholemeal self-raising flour
2 tbsp soft light brown sugar
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon (optional)
2 super-ripe bananas (or 2.5 if they're small), mashed
100g smooth peanut butter
325ml sugar-free almond milk (if you don't have any, regular milk is fine)
1. Sieve the dry ingredients (flour, sugar, baking powder, salt and spice) into a large mixing bowl. Combine the rest of the ingredients in a medium bowl and whisk well together. Pour the wet ingredients into the dry mixture and whisk together but don't overmix, as this will create tough pancakes. The batter should be thick, but if it seems too stodgy, add another splash of milk and whisk in.
|the dry and wet ingredients, separated|
|the consistency of my batter, ready to go!|
|Ready to flip!|
|Check me out: three at a time.|
If you like the look of these, you may also like me recipe for banana and blueberry pancakes.