Makes 12 pancakes

Ingredients
250g (9oz) plain flour
1 teaspoon baking powder
2 teaspoons ground cinnamon plus extra to serve
2 eggs, beaten
120ml (4fl oz) milk
6 large ripe bananas
2 tablespoons caster sugar
pinch of salt
vegetable oil for cooking
icing sugar, to serve
freshly squeezed lemon juice, to serve

Method
Sift the flour, baking powder and the 2 teaspoons cinnamon into a large bowl.  Make a well in the centre.  Add the eggs and half the milk.  Beat well until you have a smooth batter, then add the remaining milk and stir thoroughly.

Peel the bananas and, using a fork, mash with the caster sugar and salt.  Mix the mashed banana into the batter.

Sprinkle some greaseproof paper with a dusting of icing sugar to have ready when the pancakes are cooked.  Heat a little oil in a frying pan over a medium-high heat.  Tip out any excess oil, then drop in a dollop of the batter to make a pancake 12-18cm (5-7in) in diameter.  (Alternatively, you can make smaller pancakes about the size of drop scones.)  Fry on both sides until golden, flipping over with a spatula or egg slice about halfway through.  Continue until all the batter has been used, turning the pancakes onto the icing  sugar as you go.

Sprinkle each pancake with a little extra icing sugar and a pinch of extra ground cinnamon.  Add a squeeze of lemon, fold each pancake into quarters and serve hot.

From Street Food by Tom Kime
Dorling Kindersley

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