Banana and Lemon Pancakes

A tasty recipe from Fiona Bird of Stirrinstuff.

Makes 15


  • Rind of half a small washed lemon
  • One large banana
  • 1 medium egg
  • 100gm self raising flour
  • 25g caster sugar
  • 125ml milk
  • Butter for greasing


  1. Grate the lemon rind, turn the lemon around as you grate and be careful not to grate the pith to keep your fingers safe.
  2. Peel the banana and cut the banana into 15, one cm slices. Cut off the small pointed end pieces, so that the banana pieces are flat.
  3. Break the egg into a small bowl.
  4. Sift the flour through a sieve; use a spoon to work the flour through to a large mixing bowl. Add the sugar and lemon rind. Put a damp cloth under the mixing bowl to stop it moving.
  5. Make a hole in the centre of the flour with your finger and add the egg.
  6. Use a small whisk or wooden spoon to beat the egg and draw in the flour, a little at a time. Add a little milk from the measuring jug and beat it into the egg and flour. Keep drawing more and more of the flour in, until you have added all of the milk and mixed up all of the flour. Little whisks mean that you will keep the mixture in the bowl.
  7. You will end up with a thick batter, beat it well.
  8. Put a little knob of butter onto kitchen towel and lightly grease a heavy even bottomed frying pan. Put the pan on to the hob to heat.
  9. When the pan is hot carefully drop two slices of banana into the pan and drop a dessert spoonful of the batter over each banana slice. Make two scones at a time.
  10. When the scones puff up and start to bubble flip them over with a palette knife. Cook for about another 30 seconds until the scones puff further and the underside is golden.
  11. When the pancakes are cooked place them in a clean tea towel to keep warm.

For pancake faces, use the raised banana for a nose, and add a blob of cream cheese or honey to stick blueberries on to make eyes and a smile.


For safe knuckles. Wrap a clean dishcloth between your hand and the food that you are grating.

Egg separating practice at step three: When a recipe uses a whole egg, it is a good opportunity to practice separating the egg white from the yolk, because it doesn’t matter if you get it wrong, as the recipes uses all of the egg anyway!

Messy Stuff. A large bowl means that it is easier to whisk (keep) the mixture in the bowl.

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