Serves 4-6

Buttermilk pancakes with honeyed bananas recipe

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Ready in about 25 minutes

200g plain flour
1/2 tsp bicarbonate of soda
25g caster sugar
2 large eggs, lightly beaten
284ml carton buttermilk
2-3 tbsp milk, if needed
50g butter, for frying
6 tbsp runny honey
Finely grated zest and juice of 1 orange
4 bananas, thickly sliced
200g tub Greek yogurt, to serve

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1. Sift the plain flour, bicarbonate of soda and caster sugar together in a large bowl, and make a well in the centre. Pour in the eggs and buttermilk, then gradually whisk in the flour mixture, until you have a perfectly smooth batter. Add the milk if the batter seems a little thick.
2. Heat a quarter of the butter in a large, non-stick frying pan over a medium heat. Add 4 large spoonfuls of the pancake batter, spaced apart, to make 9cm round pancakes. Cook for 2 minutes, until golden underneath, then flip over and cook for a further 2 minutes, until cooked through. Remove, keep warm in a low oven and repeat with the remaining batter to make about 16 pancakes in total.
3. Put the runny honey, orange zest and juice in the frying pan and boil for 3 minutes, until thick and syrupy. Add the bananas and cook for a further 30 seconds. Remove from the heat. Spoon the syrup over the pancakes and serve with spoonfuls of Greek yogurt.

Nutritional info

Per serving (based on 4): 600kcals, 20.8g fat (11.5g saturated), 16g protein, 93.3g carbs, 52.7g sugar, 1g salt

Chef's tip

Serve with a mug of milky coffee and all the Sunday papers.

Wine Recommendation

Wine note: If you don’t fancy coffee or are serving this as a dessert, try a sweet and fairly soft, ripe wine here, such as Australian sweet Semillon.

Buttermilk pancakes with honeyed bananas recipe

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