Light banana pancakes

Ingredients

One over ripe slightly fermenting banana 

One egg

1 tbsp plain flour (wheat or buckwheat etc) 

A little olive oil or fat 

Method 

1. Mash the winey banana in a large breakfast cup.
2. Break the egg into the cup and stir.
3. Add a spoonful of flour, and whisk it a little.
4. Leave it to stand for a bit. (The longer you leave it the more bubbly it will be).
5. Heat the oil in a large flat non-stick pan and fry small drop scone size spoonfuls of the mixture.
6. Turn once with a non-stick spatula.
7. Serve with fruit and cream or syrup etc.

Good for breakfast or pudding at any time. Can also be taken on picnics.

 

Ice cream

(Traditional Rowett childhood recipe)

Ingredients

Juice of 1 orange
Juice of half a lemon
1 mashed banana
1 cup of sugar
1 cup of cream (unspecified)
Colouring (unspecified) optional

Method

1. Put all the ingredients in a bowl
2. Whisk with a rotary whisk
3. Pour into a plastic tub
4. Freeze in the freezer or freezie bit of your fridge
5. Optional, remove during freezing a whisk again (this is not in the recipe, but then nothing is except step 2).
6. Eat on a hot day :)