There’s nothing quite like a lazy brunch overlooking Sydney’s stunning sunny harbour. Re-create the experience at home with this classic Aussie brunch.
Ingredients
- 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
Method
- 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.