Caramel banana pancakes with salted peanuts

Caramel banana pancakes with salted peanuts
  • Serves icon Serves 4
  • Time icon Hands on time 25 min

Is there a better way to wake up than with a stack of fluffy caramel banana pancakes? These buttermilk ones come topped with caramel bananas, maple syrup and salted peanuts, for a symphony of sweet-salty-crunchy flavour.

Or perhaps you want to go the whole pancake hog with our pancakes with bacon and maple syrup?

Nutrition: per serving

Calories
584kcals
Fat
31.1g (12.5g saturated)
Protein
11.2g
Carbohydrates
63g (40g sugars)
Fibre
3.6g fibre
Salt
1g salt
Calories
584kcals
Fat
31.1g (12.5g saturated)
Protein
11.2g
Carbohydrates
63g (40g sugars)
Fibre
3.6g fibre
Salt
1g salt

Ingredients

  • 75g butter
  • 100g self-raising flour
  • 1/2 tsp baking powder
  • 2 tbsp caster sugar
  • 1 large free-range egg, beaten
  • 1/2 tsp vanilla extract
  • 125ml buttermilk
  • Sunflower oil for cooking
  • 1 tsp ground cinnamon
  • 3 large bananas (or 8 mini/baby bananas)
  • 6 tbsp maple syrup
  • 4 tbsp salted peanuts, chopped
  • Double cream to serve (optional)

You’ll also need

    Small saucepan; heavy-based frying pan; foil

Method

  1. Melt 25g of the butter in a small saucepan. Sift the flour and baking powder into a bowl and stir in half the sugar. Make a well in the middle and add the egg, melted butter and vanilla. Gradually beat in the buttermilk until smooth.
  2. Heat the frying pan on the barbecue/fire. Pour in a drizzle of sunflower oil and, when hot, add 2 tbsp of the batter to form a 5cm pancake (it will expand a bit as it cooks). Repeat for as many pancakes as will fit in the pan. After 2-3 minutes, when bubbles appear on the surface, flip the pancakes and cook for 1-2 minutes until firm and golden. Repeat to make 8 large or 12 small pancakes, wrapping in foil and keeping them warm as you go.
  3. Combine the remaining sugar and the cinnamon in a shallow container. Peel the bananas and cut into large chunks (or halve the baby bananas lengthwise). Dip the bananas into the cinnamon sugar to coat.
  4. Add the remaining butter to the frying pan and, when hot, add the coated bananas. Cook for 2-3 minutes on each side until golden. Add the maple syrup and the peanuts, stir well, then remove from the heat. Serve the pancakes topped with the bananas and sauce, and drizzle over a little cream if you like.

Recipe By

Louise Pickford

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