Banana pancakes

Need a lazy Sunday breakfast but don't want to spend an hour prepping? These American-style pancakes are thick, fluffy, and the absolute best way to use up that one sad, brown banana sitting on your kitchen counter. Let's get scruffy.

INGREDIENTS

1 large ripe banana (around 150g) — the browner, the better. We want it naturally sweet.

2 tbsp of golden caster sugar. ¼ tsp of fine salt.

120 gr of self-raising flour.

½ tsp of baking powder — for that extra fluffy lift.

150 ml of oat, almond, or soy milk — unsweetened, always.

2 tbsp of vegetable oil — plus a little extra for the pan. A generous pour never hurt nobody.

PREPARATION

the batter

1. Grab a mixing bowl and mash the ripe banana with a fork. Take out all your lingering frustrations from the week on it.

2. Stir in the golden caster sugar, salt, and the 2 tbsp of vegetable oil.

3. Add your self-raising flour and baking powder, and mix everything thoroughly.

4. Make a little well in the center of the mix and gradually whisk in your plant-based milk. The batter should be thick and have a droppable consistency. If it's too runny, you probably messed up the math.

the fry

5. Heat a little oil in a frying pan over medium heat.

6. Scoop about 2 tablespoons of batter into the pan to make proper American-style pancakes. Depending on the size of your pan, you should be able to fry about 4 to 5 at a time. Don't crowd them; they need their personal space.

7. Fry them for 2 to 3 minutes on each side until they are perfectly golden brown. Flip them confidently. Hesitation smells like burnt batter.

the serve

8. Serve them piled high and drench them in syrup, extra sliced bananas, and some fresh berries if you feel like impressing someone. Devour!