Buttermilk pancakes with honeyed bananas
- September 2006
- Serves 4-6
- Ready in about 25 minutes
There’s nothing quite like a lazy brunch; these buttermilk pancakes with honeyed bananas are just the trick.
- 20.8g (11.5g saturated)
- 93.3g (52.7g sugars)
For 4 servings
- 200g plain flour
- ½ 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
- 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.
- 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.
- 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.
Serve with a mug of milky coffee and all the Sunday papers.
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