Baby buttermilk pancakes with sticky bananas & Brazils

Baby buttermilk pancakes with sticky bananas & Brazils

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(7 ratings)

By

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Cooking time

Prep: 15 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4-6

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

Nutrition and extra info

Nutrition info

Nutrition

kcalories
806
protein
15g
carbs
125g
fat
31g
saturates
9g
fibre
3g
sugar
87g
salt
1.57g

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

To serve

  • 140g caster sugar
  • 100g Brazil nuts, 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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Method

  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.
  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.
  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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Comments

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mademoiselle-emma's picture
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Great recipe! So easy to make and so tasty to eat! ;)

Admittedly I added cinnamon to the batter mixture and didn't use the maple syrup as I reckoned it would be sweet enough anyway with all the caramel.

You could also add vanilla ice cream and make it into a very, very tasty pudding!

One for the favourites!

niamh17's picture
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I needed a new topping idea, and this one is amazing! The banana, brazil nut and sugar was fantastic as it was, no need for the maple syrup. The nuts gave it all such a satisfying crunch.

joannabryan's picture
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Made this recipe on New Years Day for guests. We all loved the pancakes and they reminded us of the days when we lived in New York! We've been making them piled high with chopped fruit with the kids ever since.

joannel5's picture
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The pancakes are lovely and I recommend doing a small test one to see how much they spread and how fast they cook... I put too much mixture in at first and made very large pancakes that weren't too easy to flip .

colandrina's picture
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This is the best pancake recipe ever- the whisked egg whites made the difference, I think. The sauce is very tasty, but you don't need as much maple sirup- 80ml should be enough.

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