Weekend Banana Pikelets

Prep Time: 5 mins
Cook Time: 15 mins
Makes: ~24 large pikelets

Ingredients

• 40 g butter

• 280 g self-raising flour

• 40 g maple syrup

• 1 ripe banana, broken into pieces

• ½ tsp bicarb soda

• 150 g sour cream

• 80 g milk

• 70 g water

• 2 eggs

Method (Thermomix)

1. Melt butter: 1 min / 50°C / speed 1.

2. Add remaining ingredients and mix: 20 sec / speed 5.

3. Scrape down sides, then mix again: 5 sec / speed 5.

4. Heat a non-stick frying pan over medium heat. Drop tablespoonfuls of batter into pan.

5. Cook until bubbles form on the surface, then flip and cook until golden.

Method (Standard)

1. Melt butter in a small saucepan or microwave-safe jug.

2. In a large bowl, mash banana with a fork. Add sour cream, milk, water, eggs, maple syrup, and melted butter. Whisk until combined.

3. In a separate bowl, sift together self-raising flour and bicarb soda.

4. Add wet mixture to dry ingredients. Stir gently until just combined (don’t overmix).

5. Heat a non-stick frying pan over medium heat. Drop tablespoonfuls of batter into pan.

6. Cook until bubbles form on the surface, then flip and cook until golden.

Tips & Storage

• Makes about 24 large pikelets.

• Store leftovers in an airtight container for 2 days, or freeze with baking paper between layers for up to 3 months.

• Pop frozen pikelets straight into lunchboxes — they’ll be defrosted by recess.