Pasta with Roasted Pumpkin, Tomatoes and Bacon
Sophie Gray shares her recipe for a hearty pumpkin pasta that will please your hungry family.
Banana and Yoghurt Pancakes
Turn brown bananas into a delicious breakfast.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 2 eggs
- 250ml milk
- 1 cup yoghurt (or any leftover yoghurt)
- 4 overripe bananas (any extras to garnish)
- 2 ½ cups flour
- Pinch of salt
- 4 teaspoons baking powder
- 2 tablespoon brown sugar (or any sugar you have)
Method
- Mix together the eggs, milk, yoghurt and bananas.
- Sieve the flour and salt with the baking powder into a large bowl, stir in the ‘wet’ ingredients and the sugar.
- Allow to stand for 10 minutes.
- Heat a medium sized pan and add in a tablespoon of butter.
- Turn heat to low and add pancake mixture in batches.
- Flip pancakes using a spatula and put onto a plate.
- Serve with extra yoghurt if desired.