We were so fortunate that we enjoyed a glorious October afternoon for our allotment club gathering on Wednesday. The children were very excited to try their home grown baked beans as well as share their produce with the other allotment holders and parents.
Before the guests arrived, everyone rolled up their sleeves and we also made dough using fresh yeast, then the children shaped seeded rolls which were baked on the floor of the wood fired oven.
During our time together, it was a great opportunity to discuss our thoughts on making the most of the food we buy as well as the produce we grow. We talked about my ‘Waste NOT, Want Not’ mantra and how I had learnt that phrase when I was their age.
From the kitchens at All Hallows we had three brown bananas which I also took to the plot. Between them, the Year 1 students whipped up a very quick pancake batter which was naturally sweetened by the ripe fruit. Then we cooked the Scotch pancakes in a pan above the camp fire.
The budding gardeners also took time to show me their carrot competition which is already towering high above them all.
If you would like Brown Banana Pancakes, here is our recipe…
200 g (8 oz) Spelt Flour
6 level teaspoons baking powder – we like Dove’s
300 ml (½ pint) dairy or nut milk
2 large free range eggs
2 ripe bananas
Sunflower oil for cooking
Simply mash the bananas in a bowl, sift the flour and baking powder together in to the bowl and make a well in the middle. Add the eggs and milk and beat together to create a smooth batter with no lumps.
Pre-heat a non-stick frying pan over medium heat and add a tablespoon of oil. When the oil is hot, add a tablespoon of batter into the pan and cook the Scotch pancakes in batches.
When small bubbles appear on the top, flip them over and continue cooking until both sides are golden brown.
Drain on kitchen paper and serve warm with a little butter and honey.