In a large bowl, smash the bananas into a sloppy mess, then sprinkle in the dates, mixing as you go. the main challenge here is to have the dates evenly distributed instead of clumped together.

Now sift in the flour, alternating with the eggs and milk here and there, until you have one big bowl of lumpy batter.

Heat a lick of oil in a non-stick frying pan over medium heat. Drop tablespoonsful of the batter into the pan: you should be able to cook 3 or 4 pancakes at a time. When the edges start to bubble, turn them over and cook for a minute on the other side: you are looking for a light to golden brown colour.

Serve with butter - and lashings of tea.

TO TRANSPORT

For an off-site breakfast, pack up the cooked pancakes in an open topped basket with your smartest, cleanest tea towel over the top. Or, if you know the person well enough, take the jug of batter along and elbow your way into the kitchen.