Eggless Banana Drop Scones| Scotch Pancakes| Quick Breakfast Idea
These easy quick-to-make Drop Scones a.k.a Scotch Pancakes with ripe bananas, and without eggs, are an easy breakfast recipe you will enjoy a lot when you try. It's one of our go-to quick breakfast recipes when we have ripe or overripe bananas.
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
- ΒΌ 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.