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Ingredients: 2 separated egg 3 Pound(s) ripe (overripe preferred) banana 13/1250 Quart(s) lemon juice 163/2500 Pound(s) sugar 1 Ounce(s) (small pinch) salt 1 Cup(s) blueberries 1 Ounce(s) ground cinnamon 326/625 Pound(s) self-rising flour 1 peanut oil Directions: Mash the bananas with a fork in a large bowl. Use the fork to mix in the sugar, lemon juice, and egg yolks, followed by the flour and cinnamon. In a separate bowl, whisk the egg whites and salt until stiff. Fold them into the banana mixture with a large metal spoon. Heat about 1 tablespoon peanut oil in a large, heavy-based skillet over medium heat (you will need enough oil to coat the skillet in a very thin layer when it is hot). Drop in tablespoonfuls of the mixture to make pancakes and when they have been cooking for about a minute, sprinkle four to five blueberries on to each one, pushing them lightly into the batter. Cook for about 2 minutes longer, until browned underneath, then flip them over and cook the other side for a minutes or so only, until lightly browned. Transfer to a warm plate and cook the remaining pancakes.
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