187gramscake flour, siftedapproximately 330ml or 1 1/3 cups
10mlbaking powderapproximately 2 level teaspoons
125mlmilkapproximately 1/2 cup
30mlbuttermelted (approximately 2 tablespoons)
1.25mlsaltadjust to taste
30 mloil or butter to brush the pan
Garnish
250mlmixed berriesstrawberries, blackberries, raspberries for serving
60mlMaple syrup or honeyas required
Instructions
In a medium size bowl break up the banana then mash it with a fork until mostly smooth with a few small lumps.
Add the lemon juice to prevent the banana browning.
Add the egg and sugar and whisk together until combined.
Add the milk and mix lightly.
Add the sifted flour and baking powder and salt and mix until combined but not smooth.
Lastly add the melted butter.
Take care not to over mix.
To cook the pancakes
Heat the pan on medium and brush oil onto the surface of the pan, then wipe it off with a piece of paper towel.
Drop 60ml or 1/4 cup per pancake onto the hot surface.
When it starts to bubble, flip the pancake and cook for another 30 seconds on the other side.
Serve with mixed fresh berries and maple syrup.
Notes
To make it a bit more wholesome, you may replace 1/2 cup of the flour with wholewheat flour or oat flour. This may require additional milk.
If you don't want to use maple syrup, cut up the strawberries and add some honey or granulated sugar before adding the rest of the berries. Allow to macerate for at least 20 minutes before using.