Overripe bananas with black spots on the skin are not thrown away in Jamaica. Their soft, sweet interior is just right for banana pancakes, which are called banana fritters in Jamaica. Peel the three bananas and mash them with a fork in a bowl. In a second bowl, use a whisk to whisk the egg, sugar, vanilla extract, cinnamon and nutmeg and then work in the banana pulp to create a homogeneous mixture. (As a dull German, half the Jamaican sugar is enough for me. But I think most will prefer the original.) Now stir in the flour with the baking powder. The resulting dough will be much too thick to bake, which is why milk is added gradually until it is only viscous. 150 to 200 ml of milk should be enough for this. Heat a little oil in a non-stick pan and spoon the batter into the pan over a medium heat. The batter should run into small pancakes 4-5 cm in diameter. If in doubt, use the back of the spoon to help a little. When the underside is browned, turn. Sprinkle the finished banana fritters with cinnamon sugar or alternatively dust with powdered sugar and decorate with a banana slice. If possible, eat warm. Preparing and baking the banana fritters practically goes by itself if you have selected the right music. In this case I recommend Jack Johnson, who not only finds the right, happy rhythms, but also the right topics to effortlessly go from the recipe to full enjoyment. The song Banana Pancakes forms the main theme and motivates action. Upside down reminds you to turn the pancakes on time and The Sharing Song reminds you of the double enjoyment of sharing the hot fritters with a nice person. In this sense: Happy cooking and happy sharing!
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