Banana Pancakes

Method

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1. Mash the two bananas thoroughly with a fork until almost smooth.

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2. Whisk the flour, sugar, baking powder, bicarbonate of soda, salt and cinnamon together.

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3. Beat the buttermilk, eggs, melted butter and vanilla, then stir in the mashed banana.

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4. Pour the wet into the dry and fold about 12 times. The batter should still be lumpy.

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5. Rest 10 minutes.

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6. Heat a heavy pan over a medium heat and wipe with a little butter.

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7. Drop in 3 tbsp of batter per pancake.

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8. Cook 3 minutes, until bubbles rise and burst and the edges dry.

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9. Flip once and cook 2 minutes more.

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10. Serve stacked with the sliced banana and maple syrup.

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Chef’s Tips

• Blackening bananas, not yellow ones.
• Mash smooth before the flour goes in.
• They colour faster than plain pancakes because of the sugar — keep the heat moderate.

Common Substitutions & Variations

• Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.

Pairing Suggestions

• Greek yoghurt
• Toasted walnuts
• Strong coffee

Storage & Reheating

Best fresh. Freeze 1 month and reheat in a toaster.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.