From November 2015

Bad bananas: the breakfast of champions

For as long as I can remember, we have had pikelets with banana in the batter. Imagine my devastation when I discovered, in my teenage years, that pikelets weren’t actually supposed to include banana! Horror of horrors! Obviously, it comes down to personal taste- if you aren’t a fan of banana, you might want to sit this one out. As for me, having sampled the best, I can’t go back. Hands down, banana is best [wink, wink].

Which brings me to my next point- about them bananas. My sister-from-a-different-mister averted me to a phenomenon a while back: there is either a banana bounty or banana famine in the fruit bowl every week. Considering the quantity purchased doesn’t change from week to week, this can lead me only to conclude that the fickle clientele at this hillbilly restaurant are to blame. So, this is a great way to use up those unloved, b-b-b-b-bad bananas that haven’t taken anyone’s fancy. Thankfully, it’s not a complete tragedy, because as far as baking is concerned, the ‘badder’ the banana, the better!

Pikelets

 

B A N A N A   A N D  C H I A   P I K E L E T S [WITH MAPLE, MINT AND LIME DROWNED FRUIT]:

  • 1 egg
  • 1/4-1/2 cup brown sugar
  • 1 large or 2 small bananas [mashed]
  • 1 tsp vanilla
  • 1 cup wholemeal flour
  • 1/2 plain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp mixed spice
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 3/4 cup milk
  • 2 tablespoons yoghurt
  • 1 tablespoon melted butter
  • 1/4 chia seeds [or leave them out if you don’t want crunchy bits in your pikelets]

MAPLE/MINT/LIME SYRUP:

  • 1/3 cup maple syrup
  • 1/6 cup water
  • a handful mint leaves, roughly chopped
  • 2-3 kaffir lime leaves, squeezed in your hand to crush them a bit
  • Fruit, sliced/diced: anything that takes your fancy. Apple, pear, orange, banana, strawberries- summer has so much fun fruit on offer.

Put maple syrup, water, mint and lime leaves in a saucepan and bring to a gentle simmer for 5 or so minutes. Then take off the heat and leave mint and kaffir lime to infuse.

Pre heat frypan over mild/moderate heat. Add butter to pan, you’ll add this to mixture once it’s melted.

Place egg and sugar in mixer and beat together until fluffy. Add mashed banana and vanilla. Combine dry ingredients [minus chia seeds]. Mix yoghurt in milk. With mixer on a low speed, add dry ingredients alternatively with milk and yoghurt. Add melted butter. Finally, stir through chia seeds.

Add spoonfuls to the pan, and heat until pikelet starts to bubble through, then flip over. They should be golden brown. Cook until you’ve used all the mixture.

Strain maple mixture then pour over fruit and toss to coat. Pile a few pikelets up, spoon some fruit and maple magic over the top. Top with a generous blob of yoghurt and serve with some fresh mint. Banan-o-rama!

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You can make these in advance [store in an airtight container], just heat them through before serving if they need a soften up. They’re even good for freezing. Bad banana pikelets were made for yo’ lunchbox. And hey, if that fruity part sounds like a bit of a palava, you can even just eat them with butter. Yummo.

P.s I’m pretty excited it’s elderflower season, can you tell? xx