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Banana Pancakes

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Serves: 12
1 egg
300ml / 10ml buttermilk
1/2 tsp vanilla extract
25g / 1 oz butter, melted
140g / 5 oz all purpose (plain) flour, sifted
1 tsp baking soda (bicarbonate of soda)
1 tbsp superfine (caster) sugar
1 small banana, peeled and thinly sliced
1 tbsp vegetable oil shelled pistachios, for serving
honey or maple syrup, for drizzling

Place the egg, buttermilk, and vanilla extract in a bowl and whisk together. Add the melted butter and stir to combine.

Place the sifted flour, baking soda (bicarbonate of soda), and sugar in another bowl and stir to combine. Add the wet ingredients and stir well.

Add half the banana and stir again to combine. Heat half the oil in a non stick skillet (frying pan) and spoon 3-4 tablespoons of the batter into the pan-each pancake will measure 10cm / 4 inches, so don't overcrowd the pan. Cook for 2 minutes on each side and then remove from the skillet and keep warm in the oven. Add the rest of the oil and repeat until you have 12 pancakes. Serve with the remaining banana and nuts, and drizzle with honey.

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