Quark Quiche Lorraine
Great enjoyed hot or cold, this quiche recipe is sure to be loved by all the family.
It just so happens that this recipe is a little healthier than normal pancakes. Like banana loaf is a little healthier than normal cake, but that’s not why I make it.
I feel like this recipe belongs in the category that you might find on the Instagram feed of a very skinny young model. Except her limp banana pancakes will first be disguised by a tasteless vintage filter, and then by a mountain of berries and fat-free yoghurt. And probably a sprinkling of chia seeds, quinoa and kale, too. I can see the vomit of hashtags already. I don’t tout any bake (or any other recipe, for that matter) just because it’s healthy. Who cares? It’s baking. It’s a special thing to do. It’s weird to do it every day. It’s supposed to taste good at the expense of all else.
It just so happens that this recipe is a little healthier than normal pancakes. Like banana loaf is a little healthier than normal cake, but that’s not why I make it. I make it, and these, because they are totally awesome. Bananas add a great moisture to any bake. One that lasts. Whereas your average American of Scotch pancake goes dry pretty swiftly, these will remain moist. They’ve got a brilliant banana flavour, too. What better thing to go with it than more bananas? And don’t forget the honey. Just drown these in honey. Not because it’s healthy, but because it’s delicious.
Seek out a large pan. Non-stick would be good, but not essential.
Start by breaking your banana into a medium-sized bowl. Use a fork to squeeze it into a mush. Keep going until you’ve got as little lumps as you can.
Add the egg, milk and the honey, and use your fork to mix them all in together. Don’t be tempted to add extra honey at this stage – it will mean you have dense, dough-like pancakes
Add the flour and baking powder and gently mix together to combine. You’ll notice how thin the mix is – it’s for US style pancakes as pictured. If you want thick, Scotch pancakes, add a teaspoon or two more flour
Place your pan on a low-medium heat and let slowly come up to temperature. Try a small tester first, then continue to fry each banana pancake for a minute or so on each side, until just golden brown.
Place all your finished pancakes between two tea towels to keep them warm and finish off their cooking. Serve towered up, with sliced fresh banana and drizzled with honey. Fat-free yoghurt, too, if you’re feeling up to it.
These pancakes can be made gluten free really easily, just by substituting the flour and baking powder for a gluten-free alternative. If you want them dairy-free, switch the milk out for an extra egg.