Preparation Time

10 mins

Cooking Time

15 mins



An inventive way to use up leftover porridge from the previous breakfast. Serve with any of our fabulous Scarlett & Mustard curds or conserves.


150g cold leftover porridge
150g self-raising flour
2 tsp baking powder
1 ripe banana, mashed (a sad lonely brown one from the fruit bowl works perfectly)
2 large eggs
100ml milk
vegetable or rapeseed oil for frying
Your favourite Scarlett & Mustard curd or conserve to serve
Fresh fruit


1. Mix the porridge, flour, baking powder, banana, eggs and milk in a bowl. It may seem a little stiff at first, but persevere, it’ll be fine.

2. Heat the oil in a frying pan. Drop a couple of tablespoons of the porridge mixture into the pan and cook on each side until golden and beautiful.

3. Keep warm whilst you repeat to use up the mixture. If you have a small amount left at the end, this is the chef’s treat pancake, do not share it.

4. Serve topped with your favourite Scarlett & Mustard curd or conserve and fresh fruit of your choice.

Products Used In This Recipe