Ba­nana pikelets


Ready in 30 min­utes | Makes about 20 1 egg ¼ cup maple syrup 1 ba­nana, mashed ½ tsp vanilla ex­tract 1½ cups flour 1 tsp bak­ing pow­der 1 tsp bak­ing soda 3/4 cup milk (or coconut milk for dairy free) 1 Tbsp melted but­ter (or coconut oil for dairy free), plus ex­tra to grease pan as you go Top­pings of your choice, eg choco­late hazel­nut but­ter**, chopped nuts, jam, sliced ba­nana

1 In a stand mixer, beat egg and maple syrup to­gether at medium speed un­til pale and fluffy.

2 With mixer still run­ning, add mashed ba­nana and vanilla.

3 Sift dry in­gre­di­ents into a bowl. Re­duce mixer speed and add dry in­gre­di­ents al­ter­nately with milk (we roughly di­vided mix­ture into thirds).

4 Re­move bowl from mixer and stir in but­ter. Heat a heavy-bot­tomed fry­ing pan on medium heat. With a pa­per towel, grease pan with but­ter or coconut oil.

5 Pour ta­ble­spoon­fuls of mix­ture into pan and cook pikelets in batches. Once bub­bles start to pop on the sur­face, flip and cook on the other side un­til golden. Fold a tea towel in half and put pikelets be­tween the lay­ers to keep warm.

6 Eat hot, spread with but­ter, or with top­pings once cool. We served ours with choco­late hazel­nut but­ter and chopped nuts, and jam and ba­nana.

Life of pi(kelets)

> Sand­wich two pikelets to­gether to avoid top­pings

mak­ing a mess in a lunch box.

> Store cooked pikelets in an air­tight con­tainer or plas­tic bag in the pantry. They also freeze well – just thaw at room tem­per­a­ture be­fore eat­ing.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.