Description
Banana pikelets are mini banana pancakes that originated in New Zealand. They can be enjoyed for breakfast, lunch or dessert.
Ingredients
Units
Scale
- 20g (4 tbsp) flaked almonds
- 226g (2 cups) self-raising flour, sifted
- 75g (1/3 cup) caster sugar
- 30ml (2 tbsp) melted butter
- 2 eggs, beaten
- 375ml (1 1/2 cup) milk
- 2 ripe bananas, peeled and mashed
- 5ml (1 tsp) ground cinnamon
Instructions
- Place the almonds in a large frying pan and heat gently. Continue stirring while turning up the heat. Once the nuts are toasted and browned, immediately remove the pan from the heat and tip the nuts in a small bowl.
- Place the flour and sugar in a large bowl. Stir.
- Whisk in the butter eggs and milk, ensuring there are no lumps. The mixture should be perfectly smooth.
- Stir in the banana.
- Grease the same frying pan with butter.
- Using a ladle, aim to pour the batter to form 4 small circles in the pan.
- When the pancakes start bubbling at the top, flip them and cook until the other side is browned too.
- Serve pikelets the way you prefer: hot or cold, plain or with your favourite toppings. Enjoy!
Notes
- These pancakes can be kept in the fridge for up to 3 days and can be frozen as well.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan Fry
- Cuisine: New Zealand