On Wednesday we shared a recipe for an easy five-ingredient flatbread, perfect for those in self-isolation lockdown. While many were excited, others lamented the lack of flour availble in supermarkets to make them.
"Would be great if all the tossers hadn't bought out all the flour," was how one Newshub reader put it.
Well we've heard your cries and so bring to you this recipe for two-ingredient pancakes - no flour or milk required. They're extremely easy to make, meaning you can get the kids involved in breakfast preperation, or even have them cook for you.
They're also perfect if, like me, you bought masses of bananas in preparation for lockdown and now realise they're all ripening at speed.
I first learnt of these pancakes from cooking blog The Kitchn, but there are endless variations online. For the basic version, you only need one large, ripe banana and two large eggs.
- Mash the banana well, until it's silky smooth - like baby food
- Beat in the eggs. The batter will be very loose and liquidy, more like whisked eggs than regular pancake batter. You can add a pinch of baking powder here to make them fluffier, but it's not necessary
- Heat a pan over medium heat. Melt a little butter or oil in the pan if desired
- Drop about two tablespoons of hot batter into the pan. It should sizzle immediately - if not, turn up the heat slightly. Repeat, leaving at least an inch or two between pancakes
- Cook for about one minute, until the bottoms look browned and golden when you lift a corner, about one minute
- Flip the pancakes very gently and slowly - the opposite of regular pancakes
- Cook until the other side is also golden-brown, about one minute more. You can flip the pancakes a few times if you need to in order to get them evenly browned
- Serve warm, with maple syrup, honey, jam, or any extra toppings you'd like
It's as easy and healthy as that. These pancakes are high in protein and natural sugars so won't give you a mid-morning slump like regular pancakes - unless you douse them in maple syrup, of course.