Prep 10 mins
Cook 20 mins
This recipe is from Papua New Guinea
- 2 cups self raising flour
- 1⁄4 teaspoon baking powder
- 1 cup milk
- 2 tablespoons honey
- 45 g butter, melted
- 2 -3 bananas, very ripe, mashed
- Sift flour and baking powder into a bowl.
- Make a well in the middle.
- Combine the remaining ingredients, add flour and beat until free of lumps.
- Heat frypan with a little extra butter or oil.
- When the pan is hot spoon in desired amount of mixture.
- When bubbles start to appear in the batter, flip over and cook the other side.
- Eat with more bananss sliced on top and drizzled with Honey or with fresh fruit, or a squeeze of lemon/lime and sprinkle of Sugar.
This recipe was terrific! I was looking for a banana pancake recipe that actually had bananas in it, not just on it! I halved the recipe which worked out well. Batter was a bit thick so I added a splash more milk. We had a buffet of toppings: cherries, bananas, nuts, coconut, butter and syrup! We'll be making again! Thanks for posting! (Stacy G made for CQ 2016)
We thought the pancake flavor was very good but the texture was a bit heavy and gummy. The banana flavor was very distinct and we thought they were sweet enough. After the first pancake I added an egg to the batter which helped the texture a bit. Made for the Yuku Culinary Quest 2016.
This recipe is amazing!!!! It is super easy to mix up and the pancakes bake up so thick and fluffy! Mmmm, yummy! :)
The banana flavour in them is very nice, it makes the pancakes sweet and goes great with the honey (if youre watching sugar intake, Im sure you could leave out the honey using very ripe bananas).
I made my own self raising flour (adding 1/2 ts baking powder per 1/2 cup flour), but other than that stuck to your recipe and loved it! THANK YOU SO VERY MUCH for sharing a true keeper with us, Lavender Lynn!
Made and reviewed on recommendation of AZPARZYCH July 2011.