Before I visited Florida I didn’t like pancakes. Everyone thought I was crazy but I just couldn’t get my head around putting lemon and sugar or chocolate spread on something made with the same batter as Yorkshire Puddings. Yuck! This all changed whilst I was on holiday. As you may know/have seen on TV, pancakes are a major breakfast staple across the pond. Almost every meal, on every menu, in every establishment I visited came with a side order of pancakes. Everyday our breakfast table would be covered with stacks of them – golden, fluffy and smothered in butter and maple syrup. Nothing like the crepe style pancakes I’m used to seeing at home on Shrove Tuesday. When my boyfriend suggested I try one I was pleasantly surprised at how delicious they were! I was even more pleasantly surprised to find ‘Banana Pecan Pancakes’ on the menu and in the healthy section (albeit “healthy” in American Diners tends to means around a whopping 750 or so calories (which may explain the muffin top I now have!)). The contrast between the fluffy pancake and the crunchy nuts scattered throughout just added to the deliciousness of them.
Upon discovering that the theme for last week’s SBC was ‘Favourite Pancake Topping’, I immediately knew my bake had to be banana and pecan flavoured. I did a little research and found a recipe online for banana and pecan nut muffins. As any baking fanatic will know, Mary Berry, the queen of baking, ALWAYS says to read the recipe twice. We all know this. Did I remember this key point before baking these muffins? No, I forgot. I did think a tablespoon and a half of salt was quite a lot for a standard 12 muffin mix but I pushed the doubt from my mind and continued with the recipe. It wasn’t until I was about halfway through that I took another look at the recipe and realised my error. My boyfriend (an armchair baker at most) took great pleasure in reminding me of Mary’s motto. Luckily, I realised before I had combined the wet and dry ingredients and I had enough spare flour so all was not lost. They ended up turning out really well, not too dissimilar from the pancakes I’d tried Stateside and I have received a lot of good feedback on them since which is always a nice feeling!
The recipe isn’t a complicated one so you may not need to read it twice but clearly I’m not the brightest crayon in the box. Either that or my eyesight is failing me at the grand old age of 23! Let me know if you try them out 🙂
280g plain flour
1 ½ teaspoons baking soda
½ teaspoon salt
4 overripe bananas
170g brown sugar
170g unsalted butter, melted and cooled
2 medium eggs, at room temperature
1 teaspoon vanilla extract
100g pecan nuts, chopped
- Preheat the oven to 190C/170c fan/Gas mark 5 and lightly butter 2 muffin tins or line with muffin cases.
- In a large bowl combine the flour, baking soda and salt and set aside.
- In a separate bowl mash 2 of the bananas well but leaving a bit of texture (kind of like lumpy baby food).
- In a freestanding electric mixer, using a whisk attachment, whisk together the remaining bananas and the sugar on a high speed for about 3 minutes. Add the melted butter, eggs and vanilla and beat well ensuring you scrape any unmixed ingredients from the sides of the bowl.
- Fold in the dry ingredients until just incorporated and then the same with the mashed bananas and chopped nuts until evenly distributed.
- Spoon the batter into the muffin tins/cases filling until about half full. Give the tins a rap on the counter to get any air bubbles out.
- Bake in the oven for around 18-20 minutes, until a knife stuck in the middle of the muffin comes out clean. Leave to cool for a few minutes before devouring.