You may remember one of the food trends of 2016 that sent the cooking side of the internet mad: two ingredient pancakes. I tried this sometime last year, and was impressed! With just one banana and two eggs, you really can make a good approximation of a pancake, though it is in a category in its own, rather than being similar to English-style or American-style pancakes.
When I first tried to make this, I made the mistake of using the mixture as I would a normal flour/milk/egg pancake and tried to make it the size of the pan. They are pretty delicate and don’t tend to hold as well when they are larger, so I aimed to make them much smaller – about 4-5 inches across. I’ve taken the basic one banana and two eggs, but added a couple of little bits.
Ingredients | Serves 2 | 15 minutes
- 2 medium eggs
- 1 medium ripe banana
- 1/3 tsp of baking soda
- 1 heaped tbsp plain flour (optional – leave out for gluten free)
- 1/2 tsp of vanilla extract
- 1/2 tsp cinnamon powder
- 1 handful of frozen berries or other fruit
- 1 tbsp sugar
- 2 tbsp olive oil
- Mash the banana in a bowl with a fork until it is mostly smooth. In a separate bowl, whisk the eggs, then add the mashed banana, baking soda, flour, vanilla extract and cinnamon, and whisk it all together.
- In a small pan, heat the frozen fruit on a very low heat and stir regularly. when it starts to simmer and become juicy, add the sugar, continue to stir frequently and mash a little with the back of a spoon.
- Heat a little of the oil in a larger pan on a high heat, then add a small ladle of the mixture. The pancakes are quite small, so you should be able to fit around 4 in a medium sized frying pan.
- Fry on a medium-high heat for around 30-45 seconds each side, or until they are a lovely dark-ish brown colour.
- Repeat until all the mixture has been used – you should get about 10 – 12 little pancakes out of this.
- Serve stacked on a plate, and pour over the berry compote.