These are pikelets really. What is the difference? Not all that much, I guess, though you really don’t see the pikelet on menus at smart cafes too often these days. My Auntie Betty was a mad pikelet fan – they were her bring-along picnic offering of choice, and she tended to serve them cold and buttered. Wendy has a friend who hauls a big jug of pancake batter to other people’s houses and makes little pancakes. He then flips them from the pan to waiting children like a zookeeper dishing out the pilchards in the seal pool. So, you see, the pancake can travel in all sorts of fond ways. Since all the sweetness comes from the banana and dates in this recipe, these little snacks are, technically, sugar-free. Which probably makes them a health food.
2 or 3 very ripe, squishy bananas
5 dates, pitted and finely diced
200 g (7 oz/1? cups) self-raising flour
200 ml (7 fl oz) milk – or use 170 ml (5½ fl oz/? cup) milk and 2 tablespoons plain yoghurt for extra rise
vegetable oil, for frying
butter, to serve
In a large bowl, smash the bananas into a sloppy mess, then sprinkle in the dates, mixing as you go. The main challenge here is to have the dates evenly distributed instead of clumped together. Now sift in the flour, alternating with the eggs and milk here and there, until you have one big bowl of lumpy batter.
Heat a lick of oil in a non-stick frying pan over medium heat. Drop tablespoonfuls of the batter into the pan: you should be able to cook 3 or 4 pancakes at a time. When the edges start to bubble, turn them over and cook for a minute on the other side: you are looking for a light to golden brown colour.
Serve with butter – and lashings of tea.
For an off-site breakfast, either pack up the cooked pancakes in an open-topped basket with your smartest, cleanest tea towel over the top. Or, if you know the person well enough, take the jug of batter along and elbow your way into the kitchen.
Recipe and images taken from Special Delivery by Annabel Crabb and Wendy Sharpe, published by Murdoch Books. Buy the book here.
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