My manager questioned my time management skills the other day. He legitimately didn't know if I had any or not. I responded with "you really don't know what I do in my weekends do you?"
I was kind of horrified actually. Those who know me well or even just as regular friends will know that I am the epitome of efficient. It's not that hard to figure this one out. A girl who you know goes to the gym every morning yet still turns up with some lavish birthday cake or treat for the office surely can't be a muppet with her time?
This weekend alone I have had to make two birthday cakes. Between Thursday and Saturday next week I will have made three monstrous creations. I work full time, I must be coordinated somewhere.
This morning in between batches of cake going in the oven (there were three lots of two cakes!) I did two loads of laundry, and washed myself and I even had time to make and photograph these for breakfast.
I stumbled across this trend of banana pancakes on the interwebs last week after I had smashed out all my work (because I am terrible at time management clearly). I think I ate them for dinner three nights in a row, each one smothered in lush peanut butter of course. I enjoyed mine this morning with some quick blueberry compote and some plain unsweetened yoghurt. They are flour free so you don't feel as stodgy and the eggs are a good source of protein and fats.
You want to cook these relatively low and slow. If the frying pan is too hot the surface will burn before the moisture from the banana has had the chance to evaporate making the pancakes super mushy.
I am wondering if I can cook these on the oven toasted sandwich press in the lunchroom at work. It could be risky. They also might end up tasting like cheese. Can someone do this and report back to me?
2 medium sized bananas (the riper the bananas the sweeter the pancakes)
1/2 teaspoon vanilla essence
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
Pinch of salt
A knob of butter for the pan
For the compote:
1/3 cup frozen blueberries
2 teaspoons sugar or honey
Juice of 1 lemon
Mash the bananas until there are absolutely no lumps and the mash is super smooth. Whisk in the egg, baking powder, cinnamon, salt and vanilla until smooth and even. Heat a non-stick frying pan to a medium heat and melt a wee bit of butter in it. Spoon the batter onto the pan and form as many pancakes as the pan will allow. Leave to cook until bubbles start forming on the top, flip and cook for another one to two minutes until the other side is golden. Repeat for the rest of the batter.
To make the compote, heat all the ingredients together until the sugar dissolves and the lemon juice becomes syrupy.
Serve the pancakes with the compote as well as a good dollop of plain yoghurt.