It hasn’t been below 27 degrees for about 10 days now, and I don’t know about you, but I’ve been noticing just how much quicker fresh foods are going off.
Bananas that would once last a week are brown after three days.
Fortunately I created a cunning recipe that uses up an old banana and you can decorate with any fruit you have lying around.
As I had moudly strawberries heading off to the compost bin last week, I didn’t want to have history repeat itself, so I used strawberries on mine.
Here goes with
Mrs Green’s strawberry and banana pancakes recipe
- 1 very brown, soft banana
- 2 eggs
- Topping of your choice – I used:
- couple of tablespoons of cream, whipped
- few strawberries, sliced
- A handful of oats, toasted in a little butter
- Some chocolate sauce
- Beat together the mushy banana and eggs until thoroughly combined
- Heat a frying pan and add a dash of bland oil such as sunflower to coat the pan
- Drop a couple of tablespoons of the pancake mix into the frying pan and cook on one side
- Flip and cook the other side (these take longer than regular pancakes)
- Slip onto a plate and assemble the toppings.
- I did a layer of whipped cream, some sliced strawberries, topped with toasted oats and a squirt of chocolate sauce
This mix made 4 small to medium sized pancakes