Name: Baby buttermilk pancakes with sticky bananas & Brazils
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 4-6
Cuisine: American
Ingredients: 175g plain flour; ½ tsp fine sea salt; ½ tsp baking powder; ½ tsp bicarbonate of soda; 1 tbsp caster sugar; seeds scraped from 1 vanilla pod; 2 eggs separated; 25g butter melted and cooled; 200ml buttermilk; 100ml milk; sunflower oil for frying; 140g caster sugar; 100g Brazil nut very roughly chopped; 2 ripe bananas thickly sliced into chunks; 200ml maple syrup plus extra on the side; natural yogurt or crème fraîche (optional)

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Baby buttermilk pancakes with sticky bananas & Brazils

Baby buttermilk pancakes with sticky bananas & Brazils

James Martin

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Serves 4-6

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 5 out of 5.14 ratingsRate

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Pile 'em high - these simple and scrumptious buttermilk pancakes are guaranteed to be a real crowd pleaser

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Ingredients

Nutrition

Units:

MetricUS

175g plain flour
½ tsp fine sea salt
½ tsp baking powder
½ tsp bicarbonate of soda
1 tbsp caster sugar
seeds

scraped from 1 vanilla pod
2 eggs

separated
25g butter

melted and cooled
200ml buttermilk
100ml milk
sunflower oil

for frying

To serve

140g caster sugar
100g Brazil nut

very roughly chopped
2 ripe bananas

thickly sliced into chunks
200ml maple syrup

plus extra on the side
natural yogurt or crème fraîche

(optional)

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Nutrition: per serving

kcal806
fat31g
saturates9g
carbs125g
sugars87g
fibre3g
protein15g
salt1.57g

Method

step 1

Place the flour, salt, baking powder, bicarbonate of soda, sugar and vanilla seeds in a food processor and pulse briefly to blend. Add the egg yolks, butter, buttermilk and milk, then whizz to a smooth batter, scraping down the sides of the bowl once or twice. Whisk the egg whites in another bowl to soft, floppy peaks, then fold into the batter.
step 2

Heat a heavy-bottomed frying pan until you can feel a good heat rising, then lightly oil the pan. Using a small ladle, pour in the batter to make pancakes about 10cm in diameter. Cook for about 1 min until the tops are set and little holes appear in the surface. Flip the pancakes over, brown lightly on the other side, then transfer to a tea towel placed on a wire rack and keep warm in a low oven. Repeat with the remaining batter, stacking the pancakes as they are cooked.
step 3

To serve, pour the sugar into a mixing bowl and toss the Brazil nuts and bananas through it. Tip into a pan, heat through to melt the sugar, then toss together as everything begins to caramelise. When the nuts and bananas are golden brown, remove from the heat and stir in the maple syrup. Arrange the pancakes on a serving dish and spoon over the nut and banana mix, then serve with extra syrup and a dollop of yogurt or crème fraîche.

Recipe from Good Food magazine, December 2009

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A star rating of 5 out of 5.14 ratings

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