It’s only fitting that the first recipe up on our blog is of pancakes. And there’s nothing better than banana pancakes. This weekend, when you’re not rushing out the door with coffee in your hand and a laptop in the other, take some time to impress your family with these delicious banana pancakes. We added caramelised bananas on top for some added pizzazz. These pancakes come out fluffy on the inside and slightly crisp on the outside. Try it!
Servings: Makes ten 4-inch pancakes
Total Time: 30 Minutes
- 1-1/2 cups all purpose flour
- 2-1/2 tablespoons sugar
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large over-ripe banana, peeled
- 1 cup plus 2 tablespoons milk
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted
- Vegetable oil
- Unsalted butter
For Caramelised Bananas
- 2 tablespoons caster sugar
- 1 tablespoon unsalted butter
- 2 large bananas, sliced
- Whisk together the flour, sugar, baking powder and salt in a deep bowl.
- In a separate bowl, mash the banana with a fork until almost smooth (no lumps, please!). Whisk in the eggs, then add the milk, vanilla and melted butter and whisk until well blended.
- Pour the banana mixture into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be a little thick and lumpy.
- Set a griddle or non-stick pan over medium heat until hot. Put a small lump of butter and one tablespoon vegetable oil onto the griddle, and swirl it around. Drop the batter by 1/4-cupfuls onto the griddle. Make sure you leave an inch or two of space between each pancake.
- Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
- Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter.
- Now it’s time to make caramelised bananas. Melt the sugar and butter in a clean pan over very low heat until they form a caramel sauce – about 2 minutes. Watch carefully so as not to burn the sugar (as I did).
- Add the sliced bananas and cook gently until they become golden, turning after 2 to 3 minutes (this depends on how ripe your bananas are).
- Serve caramelised bananas on top of pancakes and enjoy with a cup of coffee.