Preparation time 5 minutes, plus resting
This is such a simple recipe and a great way to get kids to eat fruit. You can use any seasonal fruit.
1 cup self raising flour (I have also used a sieved combinations of wholemeal and spelt flours with 2 tspns baking powder for a healthy option)
1 cup milk
1 egg lightly beaten
1 punnet blueberries (lightly squash a handful at a time)
1 banana thinly sliced (slice just before using so it doesn’t brown)
Real maple syrup to serve, yoghurt (optional) or lemon and sugar.
Add flour to a bowl. Make a well in centre and mix in milk and egg, leaving a couple of tbspns of milk to add later. Mix until smooth. Leave to rest for approx 20 mins (to allow flour proteins to relax) then add the rest of the milk. Batter will last in the fridge for up to 24 hours (to be safe as mixture contains raw egg).
Heat a large frypan over medium heat. Add 1/2 tspn butter then a couple of tablespoons of batter spread into a circle and add a few squashed blueberries and a few slices of banana. When mixture has bubbled flip and cook on other side until browned. Keep making batter adding a little butter every time you can do a few hotcakes at the same time. Cook fruit side down until banana has lightly caramalised. You can keep cooked hotcakes warm in the oven. Serve with maple syrup or lemon and sugar I like mine with a dollop of thick yoghurt.