Rye and banana pancakes

Makes 10–12 pancakes
25 minutes

Ingredients

Pancakes

  • 2 bananas, very ripe
  • 1 large egg
  • 150ml of milk
  • 50g of butter, melted
  • 150g of dark rye flour
  • 50g of soft brown sugar
  • 2 tsp baking powder
  • 1 pinch of ground nutmeg
  • vegetable oil

Toppings

  • strawberries
  • maple syrup

Method

1
Use the back of a fork to mash the bananas into a smooth paste, then whisk in the egg, milk and melted butter with a pinch of salt
2
Combine the flour, sugar, baking powder and nutmeg then whisk into the wet mixture
3
Place a large nonstick frying pan over a high heat and once smoking, add a generous drizzle of vegetable oil and swill around to coat the pan. Turn down the heat to medium and add a large tablespoon of batter – you should be able to fit around 3 pancakes in a regular-sized frying pan
4
Flip the pancakes after a couple of minutes and cook on the other side for a few more
5
Serve up warm with your choice of toppings