Date and banana pikelets from Annabel Crabb

Basically they’re total winners, with the extra oomph of banana and the caramel pizazz of dates.

Serves 4-6

Ingredients

2 or 3 very ripe bananas
5 dates, pitted and finely diced
200 g self-raising flour or GF replacement
2 eggs
200 ml milk
vegetable oil, for frying
butter to serve

Method

Pikelets!  They’re quick, delicious, and a room full of children will love to make them and devour them.  These ones are naturally sweetened with banana and dates, so if you have a couple of blackened bananas in the fruit bowl I’d definitely give these a whirl.  They have extra oomph and are very delicious.  Excellent for sharing, for picnicking, or for an afternoon cup of tea.


Annabel Crabb’s date and banana pikelets

This recipe was published in Annabel’s recent book Special Delivery by Annabel Crabb and Wendy Sharpe. Thanks ladies!

Mash together the squishy bananas and the chopped dates in a large mixing bowl. The date pieces will want to stick together so encourage them gently and persist until it feels pretty even.
Combine the rest of the ingredients in the bowl, mixing well until it all becomes a sloppy but integrated mess.
Heat a large fry pan on a medium heat and give it a thin dash of oil. Dollop a dessertspoon of batter in – go traditional rounds or love hearts or practice writing your name – if traditional is your game, you should be able to cook 3-5 little pikelets in the pan at the same. When the bubbles come through around the edge, flip them over and cook for another minute aiming for a light golden colour.
Serve with butter and jam, either warm right now or cooled for later.

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