Buttermilk pancakes with honeyed bananas

Buttermilk pancakes with honeyed bananas
  • Serves icon Serves 4-6
  • Time icon Ready in about 25 minutes

There’s nothing quite like a lazy brunch; these buttermilk pancakes with honeyed bananas are just the trick.

Nutrition: per serving

Calories
600kcals
Fat
20.8g (11.5g saturated)
Protein
16g
Carbohydrates
93.3g (52.7g sugars)
Salt
1g
Calories
600kcals
Fat
20.8g (11.5g saturated)
Protein
16g
Carbohydrates
93.3g (52.7g sugars)
Salt
1g

For 4 servings

Ingredients

  • 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

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.

delicious. tips

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

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