Pancake day is brilliant. It's that time of year where you can stuff your face yet claim it's because you are following religious practices. Like Christmas. And Easter.
There are so many types of pancakes available: fluffy American pancakes, crepes, blinis, buckwheat pancakes... Buckwheat and I have never got on too well.
The first time I tried buckwheat was when my mother was looking for an alternative to rice and potatoes and bread. The result was that I chucked it into next door's garden (I was a rebellious youth \m/).
The next time I encountered buckwheat was in the form of soba. It was probably just the way I (over)cooked the Japanese noodles so that they were glutinous and sticky, but they didn't agree with me particularly well either.
Next was in the form of bread. Using a Kenwood bread machine booklet, I got used the recipe for a plain white loaf and used buckwheat flour instead. The only thing I can say about this is DO NOT TRY THIS AT HOME!
Finally I came across buckwheat pancakes. The problem with buckwheat is often that it is too heavy, and weighs down whatever is being made with it. However in pancakes, if you beat whipped egg white into the mixture, you can have light and fluffy pancakes, or, if you make a mixture with solely the flour and milk, you can have a delicate crepe, like they serve out of foodtrucks in markets around Lille.
However this Pancake Day, I wanted to make a pancake which did not involve flour. Potato would be too heavy, carrot too watery, but banana... banana had the right substance for a thick pancake which could settle in the pan without clogging up your throat when you ate it. For these pancakes though, you cannot have overripe bananas, as they will not solidify enough.
You will need:
two bananas, pureed
one egg
a dash of milk
Mix all the ingredients together and fry over a medium heat in a lightly oiled pan.
Serve with butter, bananas and syrup - it can't be too healthy!
Other variations of pancakes I have seen but have yet to imitate include the ricotta pancakes served at The Hoxton Grill in Shoreditch (EC2A).
There are so many types of pancakes available: fluffy American pancakes, crepes, blinis, buckwheat pancakes... Buckwheat and I have never got on too well.
The first time I tried buckwheat was when my mother was looking for an alternative to rice and potatoes and bread. The result was that I chucked it into next door's garden (I was a rebellious youth \m/).
The next time I encountered buckwheat was in the form of soba. It was probably just the way I (over)cooked the Japanese noodles so that they were glutinous and sticky, but they didn't agree with me particularly well either.
Next was in the form of bread. Using a Kenwood bread machine booklet, I got used the recipe for a plain white loaf and used buckwheat flour instead. The only thing I can say about this is DO NOT TRY THIS AT HOME!
Finally I came across buckwheat pancakes. The problem with buckwheat is often that it is too heavy, and weighs down whatever is being made with it. However in pancakes, if you beat whipped egg white into the mixture, you can have light and fluffy pancakes, or, if you make a mixture with solely the flour and milk, you can have a delicate crepe, like they serve out of foodtrucks in markets around Lille.
However this Pancake Day, I wanted to make a pancake which did not involve flour. Potato would be too heavy, carrot too watery, but banana... banana had the right substance for a thick pancake which could settle in the pan without clogging up your throat when you ate it. For these pancakes though, you cannot have overripe bananas, as they will not solidify enough.
You will need:
two bananas, pureed
one egg
a dash of milk
Mix all the ingredients together and fry over a medium heat in a lightly oiled pan.
Serve with butter, bananas and syrup - it can't be too healthy!
Other variations of pancakes I have seen but have yet to imitate include the ricotta pancakes served at The Hoxton Grill in Shoreditch (EC2A).
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