Thu, 28 March, 2019
Buckwheat pancake batter with smashed bananas makes perfect breakfast banana fritters. Gluten free and easy to make, why don’t you bookmark this one for the next big family breakfast? I like them with a healthy topping of cottage cheese and honey.
I admit this was an afterthought to Shrove Tuesday. I had some batter left over and I hate waste.
It was only a little flour and one egg – but it’s the ‘only a little’s that make up an outrageous lot that we waste every day in the developed world. And if, like me, you’re in the habit of using up, eating up and heating up, it’s hard to break it. I am not as manic as my mother was, who had the OCD of transferring leftovers to ever smaller dishes thus generating an enormous amount of washing up (and tossing the contents of the smallest dish eventually). I stick the pan with the leftover potential in the fridge and yes, sometimes I bin it the next day but more often I have it for next lunch with some fresh bits added or, like with this recipe, create a gorgeous new breakfast.
I could have just made more pancakes out of the batter but we’d been eating them for two days straight already. I had blini in mind but adding yeast to batter at the end of its lifespan didn’t seem like a workable idea. Bananas then: if in doubt, mash some bananas.
The fritters came out really, really good: with the signature bubbles appearing while frying, perfectly flippable over and gorgeous with honey. Gluten free, for what it’s worth which is not much for me but might be a lot for others. To my taste buckwheat flour is just lovely: nutty, earthy and savoury-ish and it makes the end product taste healthier than it probably is.
There may well be more different breakfast pancake recipes than there are pancakes fried for breakfasts every day so I’m calling these fritters. And you can have them with lemon, sugar, maple syrup or fruit compote but for me, the combo of cream or cottage cheese (the leanest of the cheeses don’t forget!) and good honey was unbeatable.
banana frittersServings: 4Time: 15 minutes plus resting the batter
- 120g (1 cup) buckwheat flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 1 egg
- 300ml (1¼ cup) water
- 1 medium banana, mashed
- butter, for frying
- honey and cream or cottage cheese, to serve
1. Stir together the flour, baking powder, soda and salt in a large bowl. Add the egg and gradually whisk in the water. The batter will be runny but thickens the longer it stands.
2. Let the batter rest at least an hour, and best overnight in the fridge. Just before frying, beat in the mashed banana with a spoon; it is fine if it’s lumpy.
3. Preheat a large frying pan or a flat griddle over medium heat. Melt a knob of butter in the pan and pour in blobs of batter into it. Adjust the heat so the fritters don’t sizzle too much and cook for about 1 minute until bubbles appear on top of the batter and the underside has browned. Flip each fritter with a spatula and cook on the other side for another 1-2 minutes. Keep them warm while you’re frying the next batch.
4. Serve drizzled with honey, topped with cream or cottage cheese or with seasonal fruit.