Banana egg pancakes.

These small pancakes need only a few ingredients. Ripe hom bananas (kluai hom) are mashed with eggs and a little flour, then fried in a pan. They suit a weekend breakfast or an afternoon snack. The eggs are cooked through in the pan.

Use eggs within their date and keep them refrigerated.

Ingredients

• 2 ripe hom bananas, about 200 g peeled
• 2 eggs
• 4 tablespoons plain flour
• 1/4 teaspoon baking powder
• 1 pinch salt
• 1 tablespoon sugar, optional
• 1 tablespoon neutral oil, for the pan
• 1 banana, sliced, to serve

Method

1. Mash the two bananas with a fork in a bowl until mostly smooth.
2. Add the eggs and beat until combined.
3. Stir in the flour, baking powder, salt and sugar, if using, until no dry flour remains.
4. Heat a non-stick pan over medium heat and brush it with a little oil.
5. Spoon in about 2 tablespoons of batter for each pancake and cook for 2 to 3 minutes, until the edges set and the underside is golden.
6. Turn and cook for 1 to 2 minutes more, until the centre is firm and cooked through.
7. Repeat with the remaining batter, then serve with the sliced banana.

Tips

• Very ripe bananas give a sweeter pancake, so you can leave out the sugar.
• Keep the pancakes small. Large ones are harder to turn without breaking.
• Leftovers keep in a covered container in the refrigerator for a day. Warm them in a dry pan before serving.