I got this pancake recipe from my new favourite food blog, afoodieliveshere and tried it out for breakfast on my recent camping trip to Beaverlac in the Cederberg (lovely campsite, by the way). I added cocoa for a bit of chocolateyness, and changed the name to mattress pancakes. This is a no-fuss solid mass of pancake that can be cut up like a pizza to feed your hungry camping friends. Bring along some honey to drizzle over the pancake slices, and you’ll have a breakfast for camping champions.
Makes one giant mattress pancake
1 cup self-raising flour
1 cup cold milk
2 large free-range eggs, beaten
3 T sugar
1 T cocoa powder
1 banana, chopped
If you’re an organised camper, you could mix all the dry ingredients together and store in a tupperware container for your camping trip. If you’re like me and you throw a whole lot of things into a bag when you go on a trip without much organisation, then it’s easy to mix together the ingredients when you’re there. Mix the dry ingredients together first, then make a well in the centre and break in the eggs. Add the milk slowly and mix thoroughly. Mix in the banana and heat up some butter in a frying pan over a gas cooker. Pour in the pancake mixture in one go and cook until the bottom is pretty solid. Flip over with some confidence (you may need an extra pair of hands to help with this) and cook over on the other side until golden.
I’ve never actually baked banana bread before until the other night. There were a couple of overripe bananas in the fruit bowl that I was just about to throw away when I realised I had all the ingredients for banana bread. I found this super easy, healthy-ish recipe on this blog. It’s a one-bowl recipe – my favourite.
1 ½ cups mashed very ripe banana (about 3 medium bananas)
2 ½ cups flour
1 ¼ cups brown sugar
2/3 cup plain yoghurt
1/3 cup canola oil
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
Mix all the ingredients together in pour into a greased loaf tin. Bake in a 180C oven for about 50 minutes, or until an inserted toothpick or knife comes out clean.
You’re supposed to let it cool before eating but I was hungry and it smelled so good, so I cut it into thick slices while still hot and smothered them with salted butter. Delish!
I decide to make soft pillowy heart pancakes for my boyfriend for a Valentine’s breakfast in bed. I pictured bringing them in on a plate, with a pile of blueberries on top, all heart-shaped and perfect and Valentiney. I overestimated my pancake making skills though, and my attempts at cute heart shapes ended up as pancake mush. Luckily my clever boyfriend is a pancake whiz and fried up a batch of these pancake hearts. He used a heart-shaped cookie cutter as a mould in the pan but if you’re not going for a Valentine’s themed breakfast, just pour a few tablespoons in the pan to make round pancakes.
- 350 ml low-fat vanilla yoghurt
- 2 free-range eggs
- 1 tsp cinnamon
- 1 cup cake flour
- 1 tsp bicarbonate of soda
- 3 tsp caster sugar
- Small pinch of salt
- Butter for frying
Serves 2 (ideally for weekend breakfast in bed)
Whisk together the yoghurt, eggs and cinnamon. Sift together the flour, bicarb, salt and caster sugar. Add to the yoghurt mixture and beat until smooth.
Heat some butter in a frying pan and add the mixture. Cook on a low heat for a few minutes and then turn over. These pancakes take awhile to cook, but don’t be tempted to turn the heat up or they will burn. They’re ready when they are golden. Serve with your pancake topping of choice (I like agave, lemon juice and blueberries).