Banana Peel Flour Pancakes is a modern Fusion recipe (based on a Breton original using buckwheat flour) for a classic dark pancake made with that unusual waste-not ingredient, banana peel flour. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Banana Peel Flour Pancakes.
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Ingredients:
330g banana peel flour
1 Egg
750ml Water
2 tbsp Butter
2 pinches Coarse salt
Method:
Sift the flour into a mixing bowl, form a well in the centre and add the salt.
Gradually add the water, beating to combine with an electric mixer. Crack in the egg and whisk to combine. You will end up with a thick batter.
Leave the batter to rest in the refrigerator for 2 hours, covering with a cloth or clingfilm.
Place a non-stick pan over medium heat. Once hot add a little butter and swirl the pan to coat.
Add a ladleful of the batter, tilting the pan so it evenly coats the pan.
Cook on the first side for about 2 minutes, or until bubbles appear on the surface of the pancake. Flip over and cook for about 2 minutes more or until coloured to your liking.
For the filling... use your imagination, for example: mushrooms, crème fraîche, gruyere, garlic and parsley for a forest crepe.
