A chuck-it-all-in and mix-it-all-up affair, these pancakes are incredibly quick and easy to make. Two minutes to mix and ten minutes to fry - satiate that early morning sweet tooth tout suite.

Serves
6

Preparation

10min

Cooking

20min

Skill level

Easy
By
Average: 5 (1 vote)
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Ingredients

  • 1 ripe banana
  • 625 ml (21 fl oz/2½ cups) nut milk of choice (I like almond milk)
  • ½ tsp salt
  • 1 tbsp caster (superfine) sugar
  • 1 tsp natural vanilla extract
  • 375 g (13 oz/2½ cups) self-raising flour
  • vegan margarine, for frying

Quick Berry Compote

  • 450 g (1 lb/2 cups) fresh or frozen berries
  • zest and juice of ½ lemon
  • 115 g (4 oz/½ cup) caster (superfine) sugar
  • 1 tsp natural vanilla extract

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. To make the compote, place the berries, lemon zest and lemon juice in a small saucepan over medium heat. Cook for about 5–10 minutes, stirring regularly. Once the berries have broken down considerably, add the sugar, vanilla and 2 tablespoons water. Bring to the boil, then reduce the heat to low and cook for another 10 minutes. Transfer the compote to a bowl to cool.
  2. Meanwhile, mash the banana well in a large mixing bowl. Add the nut milk, salt, sugar and vanilla and whisk well to combine. Add the flour and gently whisk until just combined - it’s important not to over-mix the batter, so don’t worry if there are a few spots where flour is still visible.
  3. Heat a large frying pan with 1 teaspoon of margarine. Once the margarine is bubbling and the pan is searing hot, spoon your pancake mixture in. How much batter you spoon in depends on how big your pan is, how many pancakes you can cook at a time and how big you like your pancakes, so just use your own judgement. The pancakes will be ready to flip once small bubbles appear in the batter. Cook on the other side for another 30–60 seconds, or until golden and cooked through. Repeat with the remaining batter.
  4. Serve the pancakes warm, with the compote spooned over the top, and any other toppings of your choice.

 

Recipe and images from The Shared Table by Clare Scrine, Smith Street Books, RRP $39.99