Eggless Banana Pancakes

"Do you know what breakfast cereal is made of? It's made of all those curly wooden shavings you find in pencil sharpeners." ( Roald Dahl )



Well, I used to think so too, many, many years ago! Especially the oats my mother sometimes insisted I have, and which I finally managed to replace with 'frog's eggs' which was actually saboo-dana porridge, which I christened with such a yucky name because of its appearance. I didn't particularly like it but I would rather have that than oats. I'm not sure but I think saboo-dana is sago pearls, do correct me if I'm wrong.

To come back to this yummilicious breakfast, which is a quick dish, easy to make, delish and nutricious too because I make them with whole grain flour...which is called Atta!


Ingredients

Ripe bananas..............................2, large or three small
Atta.............................................2 cups
Saunf (aniseed)...........................1/2 tsp, crush coarse in a mortar
Vanilla essence...........................2-3 drops
Baking powder............................1level tsp
Honey
Water
Milk
Sugar


Mash the bananas with a fork. make sure you have no lumps.
Add the baking powder to the flour and mix it well.
Add the crushed saunf, and sugar.
Pour in the water slowly and keep stirring. Do not allow batter to thin. Keep it quite thick.
Add the mashed bananas, vanilla and mix well to meld into a glutinous mixture. Do not beat the batter. Gently lift and fold to incorporate air.
Now add milk, keep stirring, to make a smooth, lighter batter, but not runny.
Check for sugar.


For Filling

Nuts...................acc to preference, though I wouldn't recommend peanuts! Chop nuts.
Raisins..............as required, chop if they are the large variety
Dates................acc to preference, chop into small pieces.
Khurmani (dried apricots)......chopped
Fresh grated coconut or dessicated coconut

Note: Use whatever is available. On this day, which wasn't an ideal one in terms of a fully stocked larder, I found almonds, cashew nuts and raisins, and that's what I used. It works fine.

Heat a non-stick pan, and brush with some olive oil or any refined oil.
Pour about 2-3 tbsps. of batter ( quantity of batter depends on the size of pancake you want) and spread.
Lower heat to medium. When most of the batter doesn't look wet and raw on the top of the pancake, sprinkle a few drops of oil over it. Very little oil.

Now turn it over to cook on the other side. Raise heat to medium high for a few seconds, then back to medium.

Turn the pancake over again.

Remove from the pan and onto a flat plate. Sprinkle the chopped nuts and dry fruit across the middle, keep a 1 inch margin from the edge on either side. This prevents the filling from spilling out.

Now pour some of the rich, golden honey over it.

Roll up the contents, firmly. When all the pancakes are done, just before serving, drizzle some honey over them. Watch them disappear faster than you expected!

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