Banana Scotch Pancakes

Banana Scotch Pancakes.

These banana scotch pancakes are fun to make and are ideal for a delicious, nourishing camping/campervanning breakfast.

I make this recipe a lot, I’m rather obsessed with pancake breakfasts and I’ve gone from having them once a week to a few times a week – possibly down to the fact that I don’t have a toaster in the truckcamper. They are very easy to make and I can whip up a batch in the van in no time at all.

This recipe is also a great way to use up an over ripe banana. The only piece of technical equipment you need is a sieve but some flours are so fine now you could even get away without that! I would say however that a good quality pan is essential, a heavy-based, non-stick frying pan makes pancake making effortless. If you have a flat griddle pan, even better!

These are somewhat far removed from scotch pancakes, the introduction of banana is definitely not authentic. Scotch pancakes often have sugar in the batter, something I never do as I prefer them unsweetened. The banana does add a touch of sweetness.

To me any kind of small pancake is a scotch pancake, and hey– I’m making them in Scotland, in Shetland!

Banana Scotch Pancakes.

This recipe makes about 16 small pancakes, which feeds two hungry campers. You could easily double the recipe.

• 1 ripe banana
• 1 free-range egg
• 60 g (1/2 cup) plain flour
• 1/2 tsp baking powder (optional)
• 1/2 tsp cinnamon
• 50 ml (1/5 cup) milk (I used almond)
• oil to fry

Mash the banana with a fork to a gloopy mush, add the egg and beat well.

Sift in the flour, baking powder (optional) and cinnamon and beat with a balloon whisk, or even your fork.

Mix in enough milk to make a thick pourable batter.

Heat a scant teaspoon of oil in a good quality frying pan and pour or spoon dollops of the batter into the pan. I can get three scotch pancakes comfortably in my pan.

Fry for a minute or two then flip them over, they will still be quite liquid on top. If you’ve used baking powder they will plump up a little.

They won’t need long on this side.

Repeat until all the batter is used up. Serve with butter, jam or syrup.

We’ve been in Shetland for a week now and I’m absolutely loving it. We have gone off the grid somewhat, wild camping and we’ve not had much in the way of electricity to power our computers or internet. I was hoping to share another Shetland travel post today but I haven’t managed to edit photographs for it yet (food pictures are much easier and quicker to do, even gif-making)! I’ve taken so many, Shetland is very photogenic!

Here’s a wee sneaky peak of what’s to come!

If you are signed up to the newsletter (see below) you’ll hear a bit more about our trip in tomorrow’s email.

How much do you love pancakes for breakfast?

By Rachel A Davis