Mash the Bananas into a large mixing bowl until smooth.
Add the Eggs and whisk until combined, then whisk in the Self-Rising Flour until no lumps remain.
Grease a small skillet with cooking spray (or butter). Pour some Banana Pancake batter in the middle of the skillet, on medium heat. Leave to cook for about 1 minute, or until you can see bubbles appearing on the surface. Flip and leave to cook for another minute. Repeat until all the batter is cooked.
See note under (*) below if the centre of the first pancake is mushy or soggy - you might need to add a little bit more flour.
Caramelised Banana Topping
Thinly slice the Banana.
Heat up a small skillet on low heat and drop the tablespoon of honey. It will melt and bubble straight away.
Add the sliced Bananas and leave to caramelise for about a minute, stiring occasionally to flip the banana slices (see note 1)
Serve over the Banana Pancakes, warm. Optionally, pour some Honey over the Pancakes if you would like them to be sweeter.
Yield: This recipe will make 4 large Pancakes, or 8 Small Pancakes. Ingredient Notes:(*) Depending on the size of the Bananas and Eggs, you might need to add a little bit less or more Self-Rising Flour. Start with 1/3 of a cup (50 grams) and add more up to 1/2 cup (75 grams) if the first cooked pancake seems soggy or is hard to flip. If using large bananas or large eggs, you may need to add more than the recommended 1/2 cup of flour. Simply add a little bit more Flour, 1 tablespoon at the time, to get a thicker and fluffier consistency.Instruction Notes:
Remove the caramelised bananas from the heat as soon as they turn golden, or they will start to become mushy.