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Caramel banana pancakes with salted peanuts

By: Louise Pickford

Published: 11 Sep 20
Updated: 25 Mar 24

Caramel banana pancakes with salted peanuts

Is there a better dish to wake up to than a stack of fluffy pancakes? Try these buttermilk ones for Pancake Day or a weekend brunch – they 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 all-American pancake route with Rachel Allen’s pancakes with bacon and maple syrup?

Easy
September 2020

Test kitchen approved

Serves 4
Hands on time 25 min

Or perhaps you want to go the all-American pancake route with Rachel Allen’s 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

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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

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Method

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.
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.
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.

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.