Banana pikelets with butter and golden syrup
Pikelets are the small, fluffy NZ pancake — drop-spoon size, made with self-raising flour and a splash of milk. Here, with mashed banana folded through and golden syrup to finish.
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The Method
6 steps-
1
Whisk the flour, sugar, and salt together in a bowl. Make a well in the centre.
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2
In a jug, beat the egg into the milk and melted butter. Pour into the well and whisk to a smooth, thick batter.
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3
Fold in the mashed banana. The batter should drop in heavy spoonfuls, not pour.
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4
Heat a non-stick pan over medium-low. Wipe with a little butter. Drop heaped tablespoons of batter, leaving room between — about 4 per round.
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5
Cook for 90 seconds until bubbles cover the surface and the edges look set. Flip, cook another minute, and stack on a warm plate under a tea towel.
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6
Repeat until the batter is gone. Serve hot with butter and a drizzle of golden syrup.
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