Bonton Apron, £26.00
I never thought I’d see the day when I would be writing about cooking. How did this happen?? This is how this happened…
I was shooting in a London studio the week before last (if you want to gain 7lbs in a week, don’t be a Fashion Editor with zero willpower on an 11 x day shoot with delicious round-the-clock catering), where each morning we were presented with the most delicious (gluten free) breakfasts. Now I am about as far away from gluten free as you can possibly get, but I have to tell you, I was completely seduced. In particular by the pancakes. Now they didn’t look (or indeed taste) much like your usual pancakes – well more like a small American style pancake that you’d get in a stack with a side of bacon and a moat of maple syrup (most commonly ordered when I have a hangover). They served them with a cute little jug of maple syrup (sometimes honey) and a smattering of blueberries and sliced banana. To die for. But gluten free? How did that work exactly? So I discovered that the only ingredients in said pancakes was bananas and eggs. That’s it. What?? Now even with my very limited knowledge of cooking and baking, knew that that sounded a bit fishy…. How?? So I set about trying to make them that weekend at home. Did they taste good? Yeah, ish. Did they look good? Nope. Were they are a bit of a faff? A little, yes. So on the Monday I pressed the lovely chef for for a bit more information. And so last weekend, I attempted them again (armed with a fairy cake tin and some coconut oil – I felt like Linda Hamilton in Terminator), and they were absolutely delicious. I tweaked, experimented, tweaked some more (with my harshest criticitcs: Tabarlow and Tom). Healthy, delicous, and so easy to make you’ll feel like a fraud. Want to give them a whirl? Be warned though – they are a little too easy to eat…). This is what you’ll need:
– A fairy cake baking tray (like these)
– 4 ripe bananas (the riper the better – perfect excuse to get rid of those nasty looking brown ones that no one wants to eat, and are generally just spoiling the overall look of the fruit bowl)
– 3 eggs
– Coconut oil to grease the tin (and add a little extra yumminess to the pancakes)
– 1/2 teaspoon of baking powder (this is a little sneaky extra addition, but makes all the difference)
Pre-heat the oven (fan) oven to 200C
Grease the tin/s with the coconut oil
Mash the bananas in one dish
Whisk the eggs in another dish
Add the bananas to the eggs
Add the baking powder
Add the mixture to your tin/s (you will have enough for at least two batches). I added a tablespoon amount for each pancake.
Cook for 10-15 minutes (check on them after 10 – don’t worry, there’s not much rising going on, so you won’t ruin anything.
Put your pancakes in a big pile and let everyone dig in!
The ratio of bananas to eggs is totally up to you, and a little bit of experimenting will guide you. The chef I asked said she does one egg to one banana, but Tom and the kids seemed to prefer the more ‘banana-y’ ones which were more like 4 x bananas to 3 x eggs. Remember, these pancakes are literally idiot-proof, so live a little, experiment… I actually just guessed at the baking powder (I’d like to say I didn’t, but I’m not going to lie), but they were my best batch, so that’s all you need to know.
ps: absolutely nothing to do with cooking, but remember the tiny hobbit/fairy door on Instagram? Well if you’re interested, here it is.