There’s usually a moment in the week where the bananas have gone a little too far – soft, freckled, and slightly pleading. Rather than letting them linger, this recipe gives them a new lease of life. These tender little drop scones come together in minutes, and are full of all the good things: seeds for crunch, buckwheat for nuttiness, and a hint of cardamom for a lift. Lather on melted butter and jam for a touch of sweetness.
Preparation time
5 minutes
Cook time
5 minutes
Serves
4
Ingredients
- 2 large ripe bananas
- 4 Respectful eggs
- 75g buckwheat flour
- 2 tbsp of sunflower seeds
- 2 tbsp of pumpkin seeds
- A large pinch of ground cardamom
- 1/2 tsp of baking powder
- A pinch of salt
Method
- Peel the bananas and break them up into a medium mixing bowl. Mash them with a fork but don’t make it all too smooth—you want a bit of texture. Crack in the eggs and whisk gently until the mixture comes together into a loose, golden batter.
- Stir in the buckwheat flour along with the seeds, ground cardamon, salt and baking powder.
- Heat a large non-stick pan over a medium-low heat. Add a touch of butter or oil, wiping away the excess with a piece of kitchen paper.
- Ladle in enough batter to make 8 – 10 cm puddles, leaving space for them to spread. Let them cook slowly. In two or three minutes, bubbles will appear on the surface. At this point use a spatula to carefully flip them over.
- Cook the second side for another minute or two, until the pancakes are just golden and softly set. Repeat until you’ve used up the batter, adjusting the heat if they brown too quickly or darken before the centres are done.
- Serve at once with a touch of melted butter and your favourite jam or honey.
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