passover banana pancakes

Passover Banana pancakes

Last week, as I promised myself I would start fixing all the broken images on this here blog – something I’ve been talking about doing for quite some time!!! I decided that fixing it alone was not going to cut it! I need to post new recipes too. I mean that’s what you’re here for right?

I know that when I started Cakes Bakes and Cookies nine years ago I wouldn’t even reply to a comment without triple checking the spelling, grammar and everything else in between. But with that kind of perfectionism comes … no posts! So, my lockdown promise to myself is to just post because let’s face it ‘done is better than perfect’.

So, I’m going to post the recipes I’ve tried and if that means taking a quick snap on my phone rather than getting my tripod out, then so be it! In the three years, this blog- aka my baby, has sat unloved my little girls have turned into teens. They don’t just eat my bakes. They DEVOUR THEM! So a quick snap is all I can manage before they’re gone – like the chocolate matzah cakes I made last week. All that’s left are empty cupcake cases.

Today’s recipe

Today I’m posting a recipe that I thought I would whip up quickly. I wanted to share recipes for Pesach during Pesach but judging from how many clicks my previous Passover posts have got in the last few weeks I’m just putting this one here for next year… or next week. they’re so good and now during this lockdown, they are a fantastic treat you can make ahead with no sugar and a sneaky bit of banana.

Passover Banana pancakes

Category: Passover baking

Cuisine: Jewish

Makes 30+ pancakes

passover banana pancakes

These tasty banana pancakes are perfect for passover or using up left over passover ingredients. What’s more you can chill them for overnight snacks.


  • 250g Fine Matzah meal
  • 1 banana mashed to smithereens
  • 1 medium egg
  • 850ml milk
  • vegetable oil for cooking
  1. Measure the matzah mean into a large bowl
  2. Add the banana and egg. Mix well.
  3. Add half the milk and mix. Add the rest of the milk and combine completely.
  4. Heat a frying pan and use a 1/4 measuring cup to pour the batter into the hot pan. Wait till the edges are cooked and start to show air bubbles before you turn the pancakes over to cook the other side.

Top tips:

By adding the milk in two – or even three goes, you will get a lot less lumps and bumps in your batter.

These pancakes taste good hot but amazing cold. Once they have cooled down you can place them in the fridge overnight and toast them the next day to heat them up. Just place a piece of greaseproof paper between each one to stop them sticking.

Did I mention that when I started making these I didn’t really expect that the recipe would make so many? I definitely didn’t start out looking to make over 30 pancakes but I’m glad I did.

The girls and I munched on them for three days. They’re a pretty healthy snack straight from the fridge – no sugar, unless you smother them in honey like we did.

Are you excited to see new recipes?

I am super excited to be giving this cake blog some love again. Last week I set a timer to fix images for 50 minutes – I carried on for three hours and only stopped for lunch. It’s become a real treat to have a play and fix it all. I hope you’ll stick around for some new sweet treats and enjoy the old ones as they get rejuvenated.

Till next time

Happy baking

Em x

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1 Comment

  1. Janine Kaufman says:

    Good to see you back here, Emma x

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