Cooking time: 30 mins
Serves: 2 (= 4 pancakes)
2,5 dl spelt flour (or normal wheat flour)
1 large egg
300 ml milk
pinch of Salt
3 medium size Bananas
Butter, for cooking
Garnish with honey or maple syrup. Desiccated coconut can be added for extra flavour.
Begin with sift the flour into a mixing bowl. Make a well in the centre and crack in the egg, then pour in a little of the milk. Using an electric whisk, gradually whisk the egg into the surrounding flour, adding milk as you go, until all the flour has been incorporated and you have a smooth batter. Set aside for 15 minutes.
Slice the bananas into 4-6 mm thick slices. Melt a knob of butter in a non-stick frying pan (diameter about 20 cm). Swirl it around the pan so it covers the base, then arrange a quarter of the banana segments over the base of the pan. Pour a quarter of the batter into the pan so that it surrounds the bananas and slightly covers them. Cook on a high heat until it is all opaque on the side facing you, then carefully flip over and cook for a couple of minutes on the other side. Ready pancakes can be kept in a warm oven while making the remaining pancakes. When all pancakes are ready, garnish them with honey or maple syrup (and sprinkle over some desiccated coconut if you like). Serve and enjoy!