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Date and banana pancakes
There's something about cooler weather which makes me want to make elaborate warm and cosy breakfasts. In summer I throw some cereal in a bowl or have some toast, or if I'm feeling really energetic, will make a fruit smoothie but Autumn just makes me want to cook pancakes or French toast or bacon and eggs and stay in my pyjamas all morning and drink lots of tea and make toast. Bliss.
We had these on Easter Saturday - almost like sticky date pudding but in pancake form. I didn't serve the suggested sauce in the recipe as I thought adding sliced bananas and maple syrup was easier and healthier and far more breakfast appropriate. They were fluffy and sweet and just right for Autumn.   Recipe: 125g pitted dates, finely chopped 1/2 cup (125ml) boiling water 2 cups (300g) self-raising flour 1/2 cup (75g) plain flour 2 tbs brown sugar 1/2 tsp mixed spice 2 cups (500ml) milk 80g butter, melted, cooled 1 egg, whisked 2 bananas, sliced thinly Maple syrup Place dates in a small heatproof bowl. Pour over boiling water. Set aside for 10 minutes until soft. Sift flours, sugar and spice in a large bowl. Add milk, butter, egg and date mixture. Whisk until well combined. Brush non-stick frying pan with a little butter or use cooking spray. Heat over medium heat. Add 1/2 cup of mixture to each pan. Cook for 2 minutes, or until bubbles appear on the surface. Carefully turn over and cook for 1 minute. Transfer pancakes to a plate and wrap loosely in a clean tea towel to keep warm. Repeat with remaining batter, greasing pan between each batch. If you find the pan is getting too hot, reduce heat slightly. To serve, divide pancakes between plates and top with sliced banana and maple syrup. Serves 4 (8 large pancakes) Adapted from: taste.com.au  related searches : Date
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