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Recipe: Maureen Simpson's Banana Pancakes

We have Maureen Simpson (Cooking at weekends, printed by the ABC in 1992) to thank for this recipe, and also my Mum for introducing me to it. The re-publishing of this recipe on my blog has been literally years in the making: approximately five times a year I ask Mum to send me the recipe again and she never whinges! So you see, dear reader, this post is not just for your benefit, but for mine as well! As long as I continue to pay my domain registration fees, I will never lose this recipe again! The joy! I've tried to procure my own copy of this wonderful cookbook for years, alas I have had no luck in finding it anywhere. Wherever she is now, I do hope Ms. Simpson doesn't mind the republishing of her excellent pancake recipe here!

This recipe is for banana pancakes, but my fussy little eaters at home will have NONE OF THAT NOISE in their pancakes, so we make them plain. I do love them with banana though, so do it for me, would ya?

I love this recipe for its flavour and texture - I'm sure there are others with ricotta or buttermilk that are as good/better but for a recipe made on stock-standard ingredients: this is tops.


2 level cups of self-raising flour

1/2 level teaspoon of salt

1/3 cup caster sugar

2 eggs

40g of melted butter

1 teaspoon of vanilla

1 1/2 cups of milk

2 ripe bananas

butter + oil for cooking

sugar and lemons for serving


Sift the flour and salt together in a large mixing bowl. Mix in sugar and make a well in the middle. Add unbeaten eggs, melted butter, vanilla and half the milk. Beat well to smooth out any lumps, then add in the rest of the milk. Peel the bananas, mash roughly and add to the batter now. I love to add some cinnamon here.

Put a large saucepan half filled with water on to boil. This is to keep the pancakes hot after cooking. Heat a frying pan and grease with a small knob of butter - I add a teaspoon of oil at this stage to ensure the butter doesn't burn. Shouldn't happen on a medium heat, but sometimes it still does!

Use a ladle or large spoon to pour batter into medium circles in your heated pan. When there are lots of bubbles visible, use a spatula or Barbie Mate to flip! The second side won't take nearly as long to cook as the first. When cooked, transfer to a plate and rest the plate over the saucepan of simmering hot water to keep warm.

Serve with lemon juice and sugar. Or with ice-cream. Or with good quality maple syrup. Or plain. Or anyway you like! Batter keeps in an airtight container in the fridge for a few days.

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