Easy Banana Pikelets


Depending on the week, my seven year old either devours all The Organic Place bananas within three days or, if they ripen too quickly for his liking, I end up nervously watching them and plotting on how to use them up when I find the time.

I’m sure we all have or have seen our mum’s or nana’s Women’s Weeky Cookbook. I inherited mine from my husband’s paternal grandmother and one of the first recipes I tried was the pikelet recipe. It came out well from the first try and so I continued to make them. Over the years I have modified the recipe by replacing the sugar with bananas, adding more and less of the other ingredients and usually quadrupling the batch, purely because ten pikelets is not enough! And while you can make them without eggs when using bananas, it is best to use both – they come out so fluffy!

If you are not a huge banana fan, like myself, don’t worry- the taste of bananas is not overpowering at all. There is just enough to make give the pikelets a little sweetness. I realise after my last offering of zucchini fritters that there might seem to be a pattern here but I promise I will share more than just pancake-like recipes! I made these just the other day and the response was so good from the whole family, even from my food critic (in his own lunchtime) husband, that I figured it would be worth a share.

Serve these up with your favourite pikelet toppings, (ours are jam and cream or nutella and berries). These freeze so well, if you make this big batch, you will have a couple of lazy Sundays or school day breakies where you need only reheat as many as you need.

Ingredients

Four soft bananas, pulverised
Four cups of self raising flour
½ teaspoon of bicarbonate soda
One cup of your choice of milk
Two teaspoons of vinegar
Four eggs
Four tablespoons of melted butter

Method

Mix the bananas, flour, bicarb, milk, vinegar and eggs together thoroughly in a thermomix, electric mixer or in a bowl with a wooden spoon.
Melt the butter in the microwave or on the stovetop.
Gently mix the melted butter into the pikelet mixture.
Do not let it be absorbed in the batter; you should still be able to see a little of it on top.
Ladle tablespoonfuls of the batter into a frypan over moderate heat.
When bubbles appear on the surface of the pikelets, turn to cook them on the other side until cooked through.

This recipe makes about thirty to forty pikelets. Enjoy!


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