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Fluffy Banana Pancakes with Strawberry Compote

I love mornings. I am definitely one of those people who wakes up an hour early so that I can have a coffee by myself before everyone else wakes up. And I love mornings that start with a cooked breakfast, especially pancakes. But pancakes aren't always the healthiest option, and oftentimes leave you feeling overfed and full of sugar. These are a lighter, healthier option with no refined sugar while not scrimping on flavour. I have tweaked a few things in this  recipe in the BBC summer diet plan  to create this recipe, and I think it is better for the edits (although the added honey does add a few calories). Banana Pancakes with Strawberry Compote Serves 2-3 Time: 20 minutes 20 strawberries 2 TBSP water 4 tsp honey 2 smashed bananas 60g plain flour 1/2 tsp bicarbonate of soda 2 eggs 50ml milk Take the tops off the strawberries and cut them in quarters. Place the strawberries, water, and 3 tsp of the honey in a small saucepan. Smash the strawberries a little and b
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Shortcrust Pastry


This is a base recipe for shortcrust pastry, or pie dough. You can use it for everything from quiches to chicken pot pie to apple pie to tart au citron. It is a great recipe to master and have in your repertoire.

If you're making this, make sure the butter is VERY cold. You can even freeze it for 10 minutes before you blend it into the flour. If the butter is not cold, it with melt as you work with it, developing gluten in the flour, and resulting in a tough pastry.

When you're baking, always remember to dock the bottom of the pastry to let air bubble escape, and fill the pastry with either baking beans, dried beans, or rice. Make sure to line your pastry with parchment paper first though. This supports the sides of the dough so that it doesn't collapse and prevents over-shrinkage.

Shortcrust Pastry

250g plain/all-purpose flour
125g unsalted butter, cubed and cold
1 large egg
2 TBSP cold water

With a pastry cutter or a food processor, work the butter into the flour until the texture of breadcrumbs. Add the egg and water and mix until just combined. Tip out onto clingfilm, wrap and refrigerate for 30 minutes.


After 30 minutes roll out on a floured surface to 5mm (1/4 inch) thick. Carefully lift to your pie pan and push pastry into edges and up the sides. Cover with cling film and refrigerate for another 30 minutes.

Preheat oven to 200ºC/400ºF. Dock the bottom of the pastry with a fork several times so air bubbles can escape. Cover the dough with a circle of parchment paper and fill with baking beans, or dried beans or rice if you don't have baking beans.

To partially bake if you're filling the crust, blind bake for 15 minutes.

To fully bake, bake for 25-30 minutes.

Sweet Shortcrust

Same as above, but add 25g icing/powdered sugar with the flour.
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