Have you run out of eggs in your pantry but still need a quick breakfast recipe? Or could it be that you don’t eat eggs?
Another question: Do you have ripe or overripe bananas?
Developing the Recipe
I stumbled upon this recipe when I needed to make something quick for breakfast with ripe bananas. I had in mind to make banana scotch pancakes only to learn I had run out of eggs!
You’re probably wondering how irresponsible it is of me to run out of eggs lol. I have a middle schooler and a teen who experiment alot with recipes in the kitchen. It isn’t therefore uncommon to run out of groceries as a result, and as you might be aware, they will not always tell you they used up your remaining ingredients.
This has oftentimes been a blessing in disguise. Providentially, it’s been one of the ways I have come up with new recipes like I did this one.
I decided to modify my Banana Drop Scones Recipe, making it without eggs and coming up with a whole new recipe. It turned out so beautifully that I knew I would soon share it. And here it is!
My History With Drop Scones
Drop Scones formed part of our quick breakfast recipes as I was growing up. This was so to an extend that I took Scotch Pancakes for granted, even wodering why mom wouldn’t make other recipes nearly as much as she did Drop Scones.
It wasn’t until I eventually left home after college and made them in my home that I realized how delightful and delicious they were. I’m not sure I can keep track of those who have requested for this original Drop Scones recipe here. This recipe has often formed the base of many of the over 10 drop scone recipes I’ve developed overtime, this being one of them.
Eggless Banana Drop Scones a.k.a Scotch Pancakes with ripe bananas are so easy to make. Once you bring the ingredients together and combine them as I explain in the recipe, you will have your Drop Scones in minutes.
Here’s What to do With Overripe Bananas
What I love about this banana Drop Scones recipe is that you can make use of your overripe bananas in the recipe and enjoy all the goodness of a banana drop scone. The flavor doesn’t change because you’ve used overripe bananas. The Banana Drop Scones taste as delicious as when you use ripe bananas.
I hence make use of my overripe bananas in making these Scotch Pancakes rather than disposing off my bananas.
If you’ve been wondering what to do with your overripe bananas, here is a recipe in which you can use them and not let them go to waste.
Can You Use Water in the recipe Instead of milk
I used milk in this particular recipe entirely. You can also use milk and water in equal proportions in case you have little milk. The recipe will still be very tasty.
You can also use water only. Milk though gives them an interior softness that you’ll enjoy a lot. I must hasten to add that using water only will still give you a tasty product you will enjoy.
Serving Eggless Banana Drop Scones
Once ready, these banana drop scones will go very well with your tea, coffee, milk, or suitable beverage. You will also love these for your tea times. My mom would make drop scones for our tea times severally when we were growing up. We loved them!
I also find them a very quick go-to recipe when guests pop in unannounced or on short notice. They get ready really fast.
I trust you will enjoy these quick breakfast scotch pancakes when you try these recipe, and that it will form part of your portfolio of breakfast recipes you can turn to when you need something quick and yet delicious to serve your household.
Enhance your hospitality for the glory of God.
Eggless Banana Drop Scones| Scotch Pancakes| Quick Breakfast Idea
Equipment
- 1 Mixing Bowl
- 1 Masher (In the absence of a masher, you can use a wooden spoon)
- 1 frying pan (In case you'd want to speed up the frying process, you can work with an extra pan)
- 1 Wooden Spoon (You can use a spatula too)
- 1 Fork
- 2 tablespoons
Ingredients
- 2 to 3 large ripe bananas
- 2 cups all-purpose flour
- 3 tsps baking powder
- 3 tbsps sugar
- ¼ tsp salt
- 1 tbsp melted marge/ butter
- Cooking oil to shallow fry
Instructions
- In a suitable bowl, begin by adding the flour, sugar, baking powder, and salt. Mix well with your wooden spoon. Set aside.
- Peel the bananas, transfer them to a suitable mixing bowl, and mash them using the masher. You can use a wooden spoon to mash the bananas in the absence of a masher.
- Add the melted butter to the mashed banana and mix well with your wooden spoon. Add 1 cup of milk and mix well too.
- Begin to add the dry ingredients to the banana mixture. I like to add them in 2 to 3 batches. Mix with your wooden spoon until all the dry ingredients are well mixed into the wet ingredients.
- Add the remaining milk, a little at a time, mixing each time with a spatula or wooden spoon to get the mixture to a thick heavy paste that has a dropping consistency. Ensure the butter is not runny though, neither should it be too thick also. The milk/ liquid suggested in the recipe should get you to the kind of consistency I'm talking about. But like we said, if the bananas are very big, you can use slightly less milk.
- Place the pan you're using onto your flame, if, like me, you are working with a wide pan that is about 11 to 12 inches in diameter, add 4 tablespoons of cooking oil. If your pan is smaller, adjust the cooking oil accordingly. Allow the oil to heat up until it's just hot enough, not smoking hot. Work with medium to low heat. You can however adjust the heat depending on the amount of time your eggless banana drop scones take to cook. If for instance they are cooking slowly, increase the heat slightly, and viseversa.
- Using a tablespoon, scoop the butter and drop into the pan carefully in a way the dough can form a round scone. For an 11" or 12" pan in diameter, add an additional 6 scoops of butter, allowing a little space between them for spreading. Aagin for a smaller pan, adjust the number of scoops accordingly.
- Give them a minute or two, or until the drop scones begin to form some little air bubbles on the surface. This means they are firming up nicely for smoother turning.*Note: Usually, if your butter is a little too thick, the drop scones won't form the bubbles on the surface. You may need to just turn them once you can begin to see them turning a nice golden color beneath the scone when you check.
- Next, turn the scones over to cook on the opposite side. I will usually use a fork and spoon to ensure smooth turning that won't be messy now that the scones are a little wet on the surface. I use a fork in one hand to poke the scone on the edge to hold it in place while I use the spoon in the other hand to turn the scone by sliding it under the scone and then turning the scone over. This way the scones turn without much mess.
- Once you've turned the scones, give them another minute or two to fry to a golden color on the opposite side. Turn them again to fry for another minute or so to ensure any raw butter that might have smeared on the surface while we were turning can cook too.
- Once the drop scones are ready, transfer to a paper-lined tray, plate or suitable platter. Repeat the process above with the remaining butter until all the drop scones are ready.
- Serve with tea, milk, or suitable beverage.
- Enhance your hospitality for the glory of God.