Hey guys, happy weekend!! I’ll be brief today as it’s late and I still have heaps to do. I’m giving a talk at the Stroud Vegan Fair tomorrow morning and instead of preparing, I’ve spent the last 10 hours shooting pancakes! I started off with savoury pancakes that I was planning to shoot today, but things just kept on going wrong, so I’ve had to abort mission or else there would be no recipe this Saturday.
I had a good look around the kitchen and at my notes and one other recipe I completed recipe testing on before I went on holiday was banana pancakes. I happened to have lots of bananas and not much else, so I’ve decided to shake things up and do an emergency banana pancake shoot. All was well, the pancakes came out great and I was making very good progress until it got to the final, showcase, shot that I could not get right for…4 hours! I am not kidding. I have no idea what the hell happened? I guess I was tired, shooting for 10 hours is no joke and I was getting progressively more stressed as I kept on messing up all of the takes, knocking things over and spilling stuff. The realisation that I will be public speaking (which I always dread!) in a few hours from now and I still haven’t memorised my talk enough, was stressing me out. Eventually, I managed to get a final shot. Phew! So I shall leave you with this fluffy banana pancake recipe, while I go off to talk to myself some more 😛 .
1-2 bananas, sliced maple syrup or stem ginger syrup, to caramelise and to serve chopped nuts, I used hazelnuts thick vegan yogurt, to serve (optional)
