Not only for me, but I think she was more stoked about the success of the recipe and the awesomeness of my teflon pan to make these pancakes. haha..
The texture of these pancakes is actually more like crepes.. thin and slightly crispy on the edge. Its amazing, no butter is used, and you can actually taste the cinnamon - which is more than you can say for a lot of recipes that involve cinnamon. MMM i love cinnamon.
- 125 g plain flour
- 2 tsp ground cinnamon
- pinch of salt
- 1 egg
- 300 mL milk
- oil, for frying
- bananas, maple syrup, vanilla greek yoghurt; to serve
- Sift the flour, cinnamon and salt into a large bowl. Make a well in the centre and crack in the egg. Using a balloon whisk, gradually beat in the milk to make a smooth batter. If you have time, leave it to rest in the fridge for 30 mins.
- Heat a 20 cm pancake pan or non-stick frying pan. Add a few drops of oil and, when hot but not smoking, ladle in some batter. Quickly swirl to cover the bottom of the pan thinly. Cook for a minute or so on each side, then slide onto a plate. Repeat with the remaining batter to make at least 12 pancakes [this number is obviously variable depending on how thick your pancakes end up being...or how well you actually coat the pan].
- Serve the pancakes as soon as you can. Peel and slice the bananas. Place the pancakes on warm plates, fold them over and top with the sliced bananas. Drizzle with maple syrup, add a dollop of yoghurt on the side and serve. ENJOY!
- If you want to cook a few pancakes before starting to serve them, stack them up with a square of greaseproof paper between each one.
- These are thin pancakes so a little batter goes a long way; if you have any pancakes left over, layer them up with greaseproof paper and freeze.