Banana, Maple and Lime Pancakes Recipe

Banana, Maple and Lime Pancakes Recipes

Ingredients :

115g plain flour

1 egg white

250ml skimmed milk

50ml cold water

sunflower oil, for frying

Filling

4 bananas, sliced

45ml maple syrup or golden syrup

30ml lime juice

strips of lime rind, to decorate

Method :

Beat together the flour, egg white, milk and water until smooth and bubbly. Chill until needed. Heat a small amount oil in a non-stick frying pan and pour in enough batter just to coat the base. Swirl it around the pan to coat evenly. Cook until golden, then toss or turn and cook the other side. Place on a plate, cover with foil and keep hot while making the remaining crÍpes. To make the filling, place the bananas, syrup and lime juice in a pan and simmer gently for 1 minute. Spoon into the pancakes and fold into quarters. Sprinkle with shreds of lime rind to decorate. Serve hot, with yoghurt or low fat fromage frais.

Pancakes freeze well. To store for later use, interleave them with non-stick baking paper, over wrap, and freeze for up to 3 months. To make Mango, Maple and Lime Pancakes, substitute two ripe, medium sized mangoes for the bananas. Cut each mango in three around the stone, then peel and cut the flesh into thick slices. Pancakes are a treat any day of the week, and they can be made in advance and stored in the freezer for convenience.

Serves 4

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