Banana Pikelets

Seasons: Summer, Spring, Autumn and Winter
Meals: Dessert or Breakfast
Serves: 4

From the social media series Cooking With Maggie.

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Step 1: In a medium bowl, mash the ripe banana with a fork.

Step 2: Add the sugar and mix together well.

Step 3: Add the eggs and milk and mix together.

Step 4: Sift the flour, bi-carb, and salt and add the wet mix to the dry mix.

Step 5: Mix together and if the mix appears too sloppy, sift another ¼ cup of flour at a time and mix through.

Step 6: Rest for 10 minutes.

Step 7: Heat a frypan and add the butter. When sizzling, add the extra virgin olive oil to stop the butter from burning.

Step 8: Add heaped spoons of the batter to the frypan, without overcrowding.

Step 9: Cook for approximately one minute on each side.

Step 10: Check one to make sure it’s cooked through.

Step 11: Serve with toppings of choice.

Tip: If you have any leftover mix, this can be covered with plastic and placed in the fridge overnight for use the next day. Take out and bring to room temperature, then cook as above. And, this can also be cooked in coconut oil for a different flavour.