Banana pancakes with banana jam

Banana pancakes with banana jam

Coming up with interesting recipes, connecting with your food, can be frustrating at times. Much like being a stammerer. You know what you want to express but find it hard to express. Like making a macaron for the first time and coming to grips with a piping bag. Like being a stammerer and talking to new people in a social setting for the first time where no one knows of your affliction. There can be moments of joy though after much hard work. Hopefully I can share these moments of joy with my readers.

Anywho, in the lead up to pancake day on Tuesday, here is a favourite recipe of mine:

Banana jam

2 bananas
3-4 knobs of butter/margarine
3 tbsp honey

Break the bananas into pieces in a small pan and add the butter and honey. Heat over a medium heat, stirring until the pieces start to break up. Turn the heat to low and allow to simmer remembering to stir every so often for about 5 minutes.

Banana pancakes

2 bananas
150g gluten-free flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 egg
220 ml rice milk
25g butter/margarine

Combine the flour, baking powder and bicarbonate of soda in a large bowl. In another bowl mash the bananas and stir in the egg and milk. Slowly combine the liquid with the flour until you have a thick custard-like mix. Melt the butter on a heavy-based frying pan and pour into the mix, stirring at the same time. Cook one ladle full of the mix in the frying-pan.

Enjoy the pancakes with the banana jam.