Recipe and photography: Vicki Ravlich-Horan

1 cup flour
2 tbsp sugar
2 tbsp cocoa
2 eggs
1 cup milk
2-3 bananas
20g butter
¼ cup brown sugar
cream

Place first 5 ingredients in a food processor or blender with a pinch of salt. Blend until smooth, then pour into a jug.

Alternatively mix the dry ingredients in a bowl.  In a separate bowl whisk the egg and milk together before slowly whisking into the dry ingredients until you have a smooth batter.

Cover and set aside to rest for 30 minutes at room temperature.

Dip a piece of paper towel in melted butter and use to brush base of a 16-21cm pan over medium heat. When hot, pour in just enough batter to cover the base, approx ¼ cup. Tilt pan so batter covers base. Cook for about 1 minute until bubbles appear.  Carefully flip and cook other side for around 30 secs.

Flip onto a plate and repeat.

 

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