Page 86 - Through the eyes of an African chef

THROUGH THE EYES OF AN AFRICAN CHEF
Banana pancakes from London
INGREDIENTS
125g flour
Pinch of salt
3 large free-range eggs 250ml milk
5ml butter to cook Bananas to serve
This recipe gave me one of a million ways to eat bananas, which grow abundantly in KwaZulu-Natal. The climate is warm and humid, which favours various cultivars of banana, one of which is ‘ukhova’. At the King Shaka Visitor Centre in KwaDukuza, it is noted that King Shaka loved ukhova, also known as ‘small gentleman’s thumb’. It is said that he would send men near Richards Bay in KZN to harvest them for him.
The first time I had homemade pancakes was in London. Pancakes are a weekend delight to make with the kids for breakfast or lunch. It is an easy and fun introduction to the kitchen for them.
INSTRUCTIONS
Place flour and salt into a bowl. Beat egg and milk together in a jug, then pour into the bowl. Blend well to a smooth batter. Set aside for 20 minutes.
Place a large non-stick pan on medium heat. Melt the butter in the pan. Lift the pan off the stove, pour in the batter, then tilt the pan to spread the batter over the base. Place back on the heat for 2 minutes, or until the batter comes away on the sides. Flip the pancake and cook for a further minute. It should be cooked through.
TO SERVE
Set the pancake on a plate, add thinly sliced banana on one side and roll it up to serve.
MAKES 12 OR MORE PREPARATION 5 MINS + 20 MINS REST COOKING TIME 2–4 MINS EACH
84 DESSERTS [ chapter three ]