The world has invented a myriad different types of pancakes. You get thick and fluffy, thin and fluffy, thick and dense with sparse holes for maximum stodge factor in each bite, crepes (if you’re talking all English, that is)… And you get pancakes which are basically hybrids between cake and fluff. Like this. I termed it banana bread because that’s the first thing which popped into my head when I took my first bite, warm and fresh off the stove. It tastes like the stuff– thick, bread-like without being dense or packed, tender and fluffy. Look at how thick each one is! Solid yet soft, like fat lazy men (was that a bit too much? Oops). Gives way to the fork as it glides easily down the stack. The best thing? You can whip up a whole load of these and freeze them for more pleasure in the following days of the week.

 Banana Bread Pancakes (makes around 10, adapted from here)

170g all-purpose or whole wheat flour (I used whole wheat here)

2 tsp baking powder

1 tbsp brown sugar

1/2 tsp salt

1/2 tsp ground cinnamon

1.4 tsp ground nutmeg

1 egg

1 tsp vanilla extract

1 tablespoon honey

2 mashed, ripe medium bananas (or 3 small, or 1.5 large)

1 cup whole milk (or buttermilk if you have that on hand)

45g melted butter (a little more than 3 tablespoons), cooled to room temperature

In a large bowl, whisk together the dry ingredients– flour, baking powder, brown sugar, salt, cinnamon and nutmeg.

In a medium bowl, whisk together the milk, melted butter, egg, vanilla, honey and mashed banana. Add this mix to the dry mix and, using a spatula, fold until just combined. Which means there will be lumps. It won’t be smooth and that’s what you want.

Butter a pan or griddle on low-medium heat. If the heat’s too high, the bottom will brown too quickly but the insides will remain raw. Using a quarter cup measurement, dollop on the batter and spread into circles or whatever shape you like, because it’s too thick to spread freely by itself. Wait to see a few little bubbles come to the surface, around 1-2 minutes, before flipping and waiting for another 30 seconds or so. The second side always takes a shorter time. If serving for many people, put the ones you’ve cooked in a heated oven, until all the batter is used up. If not, just set aside a few for yourself and put the cooked ones on a kitchen towel to absorb excess moisture.

Top with whatever you want, be it butter and maple syrup, or fruit, nut butter and honey/maple syrup (my personal favourite combination).