These are based on Nigella Lawson's banana buttermilk pancakes from 'Feast', but as ever I have tweaked things to suit the way I like to cook them.
RECIPE: Banananilla Sunday Pancakes
Place the following into a blender and whiz:
Two (or three) VERY ripe bananas, the sort that are so black they're falling out of their skins in a banana-type strip tease. Less ripe ones work too, but are less bananary. Green ones are foul. Just don't.
1 egg. Or two, if you've got hens and they're showing off. I have been known to add up to four eggs to this.
250 ml plain yoghurt. (The original recipe specifies buttermilk, if you've got a pot of that, use it. I've always got yoghurt and rarely got buttermilk. If you've got neither use milk, perhaps a little less to begin with, you can always add more. Acidify the milk with a little lemon juice - the acid reacts with the raising agents and makes the pancakes fluffy.)
150g plain flour
1tsp baking powder
half a teaspoon bicarbonate of soda
(Last Sunday I forgot to add the baking powder and the bicarb. The pancakes were still edible, but they tasted slightly sour - no alkaline agents for the acids in the yoghurt to react with and make carbon dioxide bubble to make the pancakes fluffy. Not just a recipe - a science lesson too!)
30g (about a tablespoonful - life's too short to measure this!) melted butter.
A good slug of vanilla extract.
Whiz together until nicely blended, then dollop spoonfuls (about one and a half tablespoonfuls per pancake) onto a hot griddle. Wait until bubbles appear...
...then flip over to cook the other side.
Pile onto a plate and serve.
Serve with maple syrup, golden syrup, Nutella, strawberry jam, peanut butter, chocolate sauce, toffee sauce, honey, etc!
Add: More bananas, less bananas, very ripe pear, tablespoonful of peanut butter, blueberries (drop onto the surface of the pancakes before flipping), wholemeal flour, handful of porridge oats, chopped plain chocolate (choconananilla pancakes), the sky's the limit, play!