Banana pancakes for small hands

These are the pancakes for the banana that has gone spotty on the counter. Mash it until mostly smooth, leave a few small lumps, and let the batter do the rest. A medium pan and a patient heat give you time to work through the stack.

At a glance

Makes about 10 small pancakes, serving 3–4. Prep: 10 minutes. Cook: 20 minutes. Total: 30 minutes.

Ingredients

• 1 large ripe banana, about 120 g peeled
• 1 large egg
• 180 ml milk, about 3/4 cup
• 1 tablespoon melted butter, cooled
• 125 g plain all-purpose flour, about 1 cup
• 2 teaspoons baking powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• 1 tablespoon neutral oil, for the pan
• 1 extra banana, sliced, to serve

Make it together

A child can mash the banana with a fork and help whisk the wet ingredients in a bowl set on a damp cloth. A grownup handles the stove, hot pan, and turning.

1. Mash the peeled banana in a large bowl. Whisk in the egg, milk, and cooled melted butter.
2. In another bowl, stir the flour, baking powder, cinnamon, and salt. Tip this into the wet ingredients and stir just until no dry flour remains. Small lumps are fine. Rest for 5 minutes.
3. Heat a nonstick pan over medium heat. Brush it with a little oil. Spoon in about 1/4 cup batter per pancake, leaving room between them.
4. Cook for 2–3 minutes, until bubbles appear and the edges look set. Turn with a spatula and cook for another 1–2 minutes, until golden and the middle is cooked through.
5. Repeat, using a little more oil as needed. Lower the heat if the outside browns before the centre sets.

Bring it to the table

Serve with the extra banana. Put the first pancakes on a warm plate while the rest cook. If the batter thickens as it stands, stir in a tablespoon of milk before the next batch.

Illustrative food photograph; the finished recipe may look different. Photo: John Fornander / Unsplash.