Banana Crumpets | The Secret Recipe Club

~ Tandy

I made banana crumpets as my choice for The Secret Recipe Club.

At the end of January, two things happened which were serendipitous. The first was that when I went to get my daily banana out of the fruit bowl, I noticed that all of them were over ripe. Our summer days are very hot, with temperatures well over 30 ºC (86º F). This means that fruit does not last very long when left open to the elements. The second thing that happened was that my Secret Recipe Club assignment landed in my inbox. This month I was given Our Eating Habits as the blog I had to find a recipe from. Jamie says “why waste time on bad food” – and I agree! While I was doing computer work I randomly selected categories and read the post titles. There was no doubt in my mind that the banana pecan pancakes were meant to be made by me! I have called these crumpets as in South Africa, pancakes are thin – more like crêpes. Crumpets are thicker and more like drop scones or pikelets. I have adapted the recipe to suit our tastes and what was in my fridge that needed using up!  I am not particularly fond of cooked pecans so I left them out all together. I also had some yoghurt which was about to turn so instead of shopping for buttermilk, I made these with yoghurt. I also halved the original recipe and this made enough for breakfast for two days! Dave does not like cooked whole bananas so I was quite impressed when he liked these. We served them with some jam but you could serve them with fresh fruit like in the photograph.

do you eat bananas?

Banana Crumpets
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Banana Crumpets

Recipe Category: Breakfast
All Rights Reserved: Adapted from Betty Crocker Country Cooking

Ingredients

  • 1 egg
  • 250 mls mashed banana (I used 3)
  • 250 mls yoghurt
  • 130 g flour
  • 30 g fructose
  • 30 mls canola oil
  • 5 mls baking powder
  • 2.5 mls bicarbonate of soda
  • 1.25 mls fine salt
  • 1.25 mls ground cinnamon

Method

  • Beat the eggs in large bowl using a fork until
  • Add the rest of the ingredients and mix well
  • Heat a crêpe pan and spray with cook and bake or wipe with a bit of oil
  • Using a 30ml measuring spoon, drop the mixture onto the pan leaving space for spreading
  • When bubbles form and the bottom is cooked, turn over
  • Continue to cook until they are no longer squishy to the touch
  • Serve hot

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