Jana-banana Pancakes

If you're looking for a way to recover in the morning after a long night of YOLO-ing, or if it's a slow-cook Sunday in your house, or if you, like, literally need some f****** pancakes, like right now, then this recipe is for you.

I always make these for my friends back home when they've stayed over, and it's a frequent main dish at my brunches. The banana and the peanut butter act as a binding agent for the rest of the ingredients, and therefore means that there's no need for eggs! They're also a great vegan dish, if you decide to opt for oil/margarine instead of butter, and soy/almond milk instead of cow's milk. However, some aren't big banana fans, so if you're not fond of them (your problem) and still want an egg substitute, go for two tablespoons of natural (dairy or soy) yoghurt.

As for what you ought to douse these pancakes with, my personal favourite calorie-laden cover is maple syrup, but these pancakes are also stellar with some Nutella.

Just look at them! Glorious and shiny.

My allergic-to-everything housemate Miriam hones
her flipping skills on the gluten-free version.
She's very happy because it won't kill her. 

The rice-flour version: final product.
Mysteriously disappeared 10 minutes later.
Don't ask how.

Ingredients (makes about 6 small pancakes):
1 teaspoon baking powder
1 tablespoon maple syrup
1 teaspoon cinnamon
1 tablespoon peanut butter
½ teaspoon vanilla extract
1 over-ripe banana, mashed up with a fork into a weird goo
1 ¼ cups milk
2 cups all-purpose flour (for a gluten-free alternative, use rice flour!)
butter for frying

Method:

If you want really good pancakes, it's super important to make the batter at least a little bit ahead of time. Something science-y to do with the baking powder. It just needs a little time to think, in my opinion. Best to leave it the night before in the fridge, if you have time to do that, but leaving the batter to rest for just 10 minutes will also do!

Mix all dry, and all wet ingredients together in separate bowls. Make a well in the dry mixture and gradually add the wet ingredients, using a wooden spoon to stir. When all the ingredients are added, stir vigorously for 5 minutes. Of course, if you have an electric mixer just clap your hands and politely ask it to do this arduous task on your behalf while you make coffee, stare into space, or whatever.

Heat a frying pan on the stove on a medium heat. Melt a small nudge of butter in the pan, and with a ladle, scoop up some of the pancake mix, slowly tipping it from the ladle into the pan. Fill the ladle according to the size of the pancake you want to make, a full ladle will fill about ⅔ of a large frying pan. I like them smaller, so I go for half a ladle per pancake.

Flip each pancake only when you start to see small bubbles form on the uncooked/up-facing side of the pancake. Use a spatula to flip it or heave it courageously into the air in a Herculean effort if you are an irresponsible tyrant.

Each pancake is done when both sides are golden brown all over. Stack them up, and serve as you like!