Crispy banana hotcakes
Makes 5 to 7 small hotcakes (serves 2)
1 large very ripe banana (or 2 medium ones)
3/4 cup plain yogurt (Greek yogurt is best)
1 tsp vanilla extract or vanilla bean paste
125g self-raising flour
1/2 tsp bicarbonate of soda
Butter, to fry
In a medium bowl, mash the banana with a fork until smooth. Add the yogurt, vanilla extract or paste and mix. Add the flour and baking powder and mix until just combined. The batter shouldn't be too runny. If on the very thick side, add a little milk.
Heat up a large frying pan over medium heat and add a knob of butter. Depending on the size of your pan, cook the hotcakes in 2 separate batches. Take a couple of tablespoons of the batter and pour them on the pan leaving a few centimetres between each hotcakes. Fry on each side for 3 minutes or until golden. Add more butter to the pan when ready to cook the second batch.
Serve immediately with sliced bananas, marinated strawberries, crispy bacon or maple syrup.