When I am cooking I love to challenge myself and see what ingredients I have left in the fridge to create a new delicious dish. You’ll surprise yourself with what you can make with leftovers and for me, Philadelphia always helps whether it’s a fluffy sweet pancake or creamy savoury wrap. It works with so many ingredients!
With this recipe, I have used yesterday’s leftover porridge in today’s pancakes. Use an old banana that was going brown or even a bruised apple to serve on top, drizzled with cinnamon and maple syrup. I have added Philadelphia both into the pancakes and as a drizzle to coat them, I just love the versatility of Philadelphia Original.
1 medium ripe banana
1 egg, whisked
40g of leftover porridge (small bowl)
40g of oat flour
1 tbsp of Philadelphia
1 tsp cinnamon
3 tbsp of Philadelphia
3 tbsp of honey
1 apple, cubed
1 tsp of cinnamon
1 tsp of coconut oil
Mash the banana with a fork then mix in with the oats, eggs, milk and Philadelphia Original.
Oil the pan and add 2 tbsps of the batter. Fry for 2-3 minutes on each side until golden and cooked through. Repeat with the rest of the mixture.
Chop up the apple into small pieces and fry in a separate pan with the cinnamon and coconut oil for 5 minutes.
For the drizzle, thin the Philadelphia Original out with maple syrup.
Stack your pancakes then pour the apple and drizzle the Philadelphia glaze on top.