Ingredients
- 2 cups self-raising flour
- ½ tsp baking soda
- ½ tsp salt
- ½ cup caster sugar
- 375ml buttermilk
- 3 eggs, beaten
- 1 tsp vanilla extract
- 1 cup coconut yoghurt, to serve
- ¼ cup flaked almonds, toasted, to serve
- 60g unsalted butter, plus extra for greasing
- 3 bananas, peeled and sliced diagonally
- ½ cup maple syrup
- ¼ cup cream
- ¼ tsp sea salt
Pancakes
Caramelised Bananas
Serves: 4-6
Prep: 15 mins
Cooking: 20 mins
Difficulty: Easy
Method
Preparation
- For bananas, place butter in a non-stick frypan over medium heat. Add bananas and cook for 2 minutes, turning once, until lightly golden and caramelised. Transfer to a plate. Add maple syrup to pan and cook for 2 minutes until reduced and thick. Add cream and salt and stir to combine. Return bananas to pan and coat with sauce. Set aside.
- Place flour, baking soda, salt and caster sugar in a large bowl and whisk to combine. Add buttermilk, eggs and vanilla and mix until just combined.
- Heat teppanyaki plate or large non-stick frypan over medium heat. Lightly grease with butter and working in batches, pour ½ cup of batter onto the plate for each pancake. Cook for about 3 minutes until bubbles appear on top, flip and cook for another 1 minute. Keep pancakes warm while you repeat with remaining batter.
- Serve pancakes in a stack, spoon over some bananas, dollop with coconut yoghurt, sprinkle with almonds and drizzle with maple caramel.
Recipe presented by Falcon
