Good morning lovely readers!
I hope you all have been keeping well. This week was my first full week back at work for the year -_- It just seemed so wrong to be waking up and having to put clothes on that were not pajamas.
We have a shopping trip tomorrow planned as well as an annoucement, so keep your eyes peeled for that. It is very exciting :3
Anyway yesterday at work we sadly farewelled three staff (we have another two leaving in a couple of weeks too). So yesterday while making dinner (yes I am a domestic goddess…or just mad) I whipped up some banana pikelets. The wonder with these things is that you can do other things while you are making them…like eat them :o. I promise that most of the pikelets made it to work.
So here is your recipe for Banana Pikelets.
You will need:
- 1 Cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1/4 Cup sugar
- 3/4 Cup Milk
- 1 -2 ripe bananas (the mushier the better) *
I made a double batch for work so here is what I used:
- 2 Cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1/3 Cup Sugar
- 1 1/2 Cups milk
- 2 ripe bananas *
I didn’t fully double the sugar because with two bananas it would have been far too sweet. It is pretty hard to mess this recipe up so feel free to wiggle some of the measurements around to suit your taste/amount needed.
Out of the double batch I made I got 50. The original recipe from the “Edmond’s cookbooks reckons 15 from the standard recipe if you make them nice and big.
1. If you are using frozen banana take them out of the freezer first and let them defrost…I remembered this time…
2. Sift flour. baking powder and salt into a bowl…I really just threw it all in and jiggled it about.
3. In another bowl beat the sugar and eggs together until they are thick and fluffy.
4. Mash your bananas and add them to your egg and sugar recipe. Try and mix them in now.
5. While adding the egg/banana/sugar to your dry ingredients add your milk as well.
6. Try not to over mix the recipe, once you are happy everything is mixed in don’t stir it any more. But honestly nothing bad will happen if you do, the pikelets will just be a little less fluffy.
7. Heat a frying pan to medium temperature and spray with cooking oil.
8. Using a large dessert spoon, spoon your pikelets mixture into the pan. You should be able to fit 4-6 in a reasonable sized frying pan.
9. Once little bubbles start forming and popping flip them over to brown the other side.
10. Don’t forget about them because the other side always seems to cook faster.
11. Keep going till you use all your mixture and eat warm or allow to cool.
Try and eat your pikelets by the next day for best tasting pikelets.
These really are fail proof and not much can go wrong with them. We used to make them with my mum and grandmother when we were kids 🙂 Nana still makes them for my birthday 😄
Hope you enjoy your banana pikelets.