Baby Buttermilk Pancakes with Sticky Bananas and Brazils

Name: Baby Buttermilk Pancakes with Sticky Bananas and Brazils
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 4-6
Cuisine: american
Ingredients: 175g plain flour; 1/2 tsp fine sea salt; 1/2 tsp baking powder; 1/2 tsp bicarbonate of soda; 1 tbsp caster sugar; seeds scraped from 1 vanilla pod; 2 eggs separated; 25g butter melted and cooled; 200ml buttermilk; 100ml milk; sunflower oil for frying; 140g caster sugar; 100g Brazil nut very roughly chopped; 2 ripe bananas thickly sliced into chunks; 200ml maple syrup plus extra on the side; natural yogurt or crème fraîche (optional)

4.90 (13)

⏱ 50 mins 🍽 Serves 4-6 🌶 american ✅ Easy 🏷 Breakfast

These small, fluffy buttermilk pancakes are a treat for breakfast or dessert. The batter is made with vanilla and folded egg whites for lightness. They are served warm with a topping of Brazil nuts and bananas caramelised in sugar and maple syrup. Optional yogurt or crème fraîche adds a creamy finish. This recipe serves four to six people and takes about 50 minutes to prepare and cook.

Ingredients

175g plain flour
1/2 tsp fine sea salt
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tbsp caster sugar
seeds scraped from 1 vanilla pod
2 eggs separated
25g butter melted and cooled
200ml buttermilk
100ml milk
sunflower oil for frying
140g caster sugar
100g Brazil nut very roughly chopped
2 ripe bananas thickly sliced into chunks
200ml maple syrup plus extra on the side
natural yogurt or crème fraîche (optional)

Method

Combine the plain flour, fine sea salt, baking powder, bicarbonate of soda, caster sugar and vanilla seeds in a food processor and pulse to mix. Add the egg yolks, melted butter, buttermilk and milk, then process until you have a smooth batter. In a separate bowl, whisk the egg whites to soft peaks and gently fold them into the batter.
Warm a heavy-bottomed frying pan until hot, then lightly coat it with sunflower oil. Pour small amounts of batter to create pancakes roughly 10cm wide. Cook for about 1 min until the surface sets and develops small holes. Flip each pancake to lightly brown the other side, then move to a tea towel on a wire rack. Keep them warm in a low oven and repeat with the rest of the batter.
For the topping, put 140g caster sugar in a bowl and coat the Brazil nuts and banana chunks in it. Transfer the mix to a pan and heat to melt the sugar, tossing as it starts to caramelise. Once the nuts and bananas turn golden brown, take the pan off the heat and stir in 200ml maple syrup. Place the pancakes on a dish, spoon the warm nut and banana mix over them, and serve with extra syrup and optional yogurt or crème fraîche.

Nutrition (per serving)

Calories806 kcal

Fat31 g

Saturates9 g

Carbs125 g

Sugars87 g

Fibre3 g

Protein15 g

Sodium628 mg

Salt1 g

Recipe details

Skill levelEasy

CategoryBreakfast

Cuisineamerican