⏱ Prep 5 min🔥 Cook 10 min🍽 Makes 12 medium pancakes
Ingredients
200 g Flour, self-raising
300 ml Milk, full-cream
2 Eggs, large
25 g Cranberries, dried, finely chopped
25 g Dates, dried
1 Banana, medium
Oil of choice (e.g. olive oil) for frying
Method
Put the flour into a large bowl and make a well in the centre.
Lightly whisk the eggs using a fork in a separate bowl and pour into the well with the milk. Stir using a wooden spoon until you have a smooth batter.
Using the bowl you whisked the egg in, mash the banana, finely chop the dried fruit and add to the mashed banana. Mix together and add to the other ingredients, then mix again.
Lightly oil a large frying pan and heat over a medium-high heat, adding 2 dessert spoons of mixture per pancake. Aim to cook 3 pancakes at a time.
Cook the pancake for approximately 60 seconds or until you see bubbles starting to form, then lift using a fish slice and turn over.
Cook the other side for 30-45 seconds or until brown on both sides.
Reapply oil before cooking the next batch and repeat until the mixture is finished.
Allow to cool on a wire rack before serving.
Notes
Pancakes are such a fun food for kids to get involved in — let them decide what fruits they want to include. Ask them if they want dates or dried prunes, or instead of the cranberries ask them if they want to add sultanas. These are also a super cheap snack option and can be made in bulk (just double or even triple the ingredients) and popped in the freezer.
Allergens
Wheat, Gluten, Egg, Milk.
Storage
Keep in an airtight container in the refrigerator and use within 3 days, or in the freezer for 3 months. Warm up in the microwave for 5-10 seconds when ready to use from the refrigerator.
Variation
For a gluten-free option, switch out the self-raising flour for gluten-free self-raising flour. For a dairy-free option use oat, almond or soy milk.
