It has been a long time since I posted a blog post on here.
There are many excuses however that main reason is because we are expecting our third little person. Now that I'm over halfway, I'm finally able to muster up some energy to put a bit of love back into my cooking. This does not mean however that I can always find the energy to go to the shops and buy all my ingredients for those 'special' recipes that I really want to try.
So, these pancakes are a favourite of mine to make and eat because they have few ingredients and are tasty and easy. When you look over at your fruit bowl and see a sad, tired looking banana you don't have to make a banana cake anymore but can have a go at these instead. They are not only a breakfast food in our house but an afternoon snack choice too for the little ones.
I hope you enjoy (and might even have them for Mother's Day breakfast tomorrow!) xx
4 Medjool dates, seeds removed
1 large ripe banana (~180-190 grams), peeled
20 grams nuttelex (or butter or coconut oil)
180 grams Self-raising flour
sprinkle of bi-carbonate soda
280 grams milk of choice (I use soy milk to make it dairy free)
1. Add dates into TM bowl and chop 10secs/speed7. Scrape down sides of bowl.
2. Add banana and nuttelex into bowl and mix 5secs/ speed4. Scrape down sides of bowl.
3. Add flour, bi-carb soda and milk into bowl and mix 10secs/speed 4.. Scrape down sides of bowl ready for pouring pikelets into fry pan.
4. Heat fry pan on a medium heat and pour pikelet size drops into pan to cook. Flip over when bubbles appear on the surface.
5. Serve with you choice of toppings. Ours are maple syrup & cream, ice-cream, jam or plain.
Makes 18-20 pikelet size morsels
TIP: I use a 30cm frypan to cook 4 at a time. I find this saves a lot of time versus a smaller pan and I can make a coffee in between batches :-)
This morning when I looked over at our fruit bowl, it looked a little sad with two nearly black bananas and a half de-zested lemon. I'm not one to waste food and thought that I should either freeze the bananas in portions for later, or make a cake. I love cake for afternoon tea and snacks so definitely chose the latter.
The recipe I have chosen to convert and tweak for the Thermomix (aka Hermie) is not an old family recipe but one from Donna Hay. I can't actually find the one that my mum used to make when we were children and ever since losing it, have been trying to find one that is just as moist, easy and tasty to make. Looking in "Off the Shelf" by Donna Hay, I think I have found it. The official taste test by Miss I and Mr S have passed so I think this one is here to stay.
P.S. bananas are a very versatile ingredient. You can freeze them to make 'ice-cream', they are a great addition to a morning smoothie, great as fritters and they make a tasty, moist cake. Enjoy!
210 grams raw sugar
60 grams brown sugar
200 grams bananas (about 2 large ones), peeled, broken into pieces
125 grams butter, cut into 1.5cm cubes (can be straight from the fridge)
3 eggs
150 grams sour cream (or yoghurt or cream)
270 grams wholemeal self raising flour (you can use normal if you prefer)
1. Pre-heat oven to 180C. Line a 22cm square cake tin with baking paper.
2. Place raw sugar in TM bowl and mill 20secs/ speed10. Scrape down sides.
3. Add brown sugar, bananas, butter, eggs and sour cream into TM bowl. Mix 5secs/ speed6.
4. Add flour and mix 3secs/ speed5. Pour into prepared cake tin & bake 40 minutes or until a skewer comes out clean.
5. Serve as is with a warm cup of tea. If you want icing, a beautiful cream cheese or simple vanilla buttercream would work well.
Bon Appetit xx
Tips: If you want to make it a bit naughty, then add some chocolate chips at step 4; about 150-200grams will do. This cake also freezes well so an easy snack for school/work lunches. Slice and freeze in portions to save time in the morning.
