These are surprisingly nice, being soft and squishy on the inside and slightly crispy on the outside.  Cook slowly and turn carefully. Makes about 8 small pancakes.

Ingredients

  • 2 eggs
  • 2 ripe bananas
  • 1/4 tsp baking powder
  • Pinch cinnamon
  • Tiny pinch of salt

Method

  1. Whisk eggs and bananas together with a stick mixer till smooth.
    Melt butter in a large pan heated to medium/low.
  2. Spoon about 2 dessertspoons of mix per pancake spaced evenly around the pan. (there is not a lot holding them together so not too big or they are difficult to turn)
  3. Spread and flatten each one a little with the back of the spoon. Allow to cook fairly slowly, check the underside by lifting the side a little.
  4. When most of the top has nearly set and the back is browning flip for the rest of the cook.
  5. Serve straight,  with berries and yogurt or a bit of butter and maple syrup.