Mouthwatering Banana Bread Pancakes with Whipped Butter

Transform this cafe favourite into delicious pancakes.

Serves 4-6

Prep

30M

Cook

20M

Total

50M

TIP: Keep any leftover pancakes in the fridge for up to three days. Reheat in the microwave to serve.

Ingredients

2 cups self-raising flour

1½ tsps ground cinnamon

½ tsp bicarbonate of soda

¼ cup firmly packed brown sugar

1½ cups buttermilk

2/3 cup mashed ripe banana

3 eggs, lightly beaten

25g unsalted butter, melted, plus extra for greasing

Maple syrup, to serve

WHIPPED BUTTER

125g butter, chopped, at room temperature

1 tblsp cinnamon sugar, plus extra to serve

Method

Sift flour, cinnamon and soda into a large bowl. Stir in sugar.

Whisk buttermilk, banana, eggs and melted butter together in a medium jug. Add to flour mixture. Whisk to form a smooth, thick batter.

Heat a large, non-stick frying pan over a medium heat. Grease with a little extra butter. Spoon 1/3 cup of batter into pan. Spread slightly. Repeat to make another pancake. Cook for 2 to 3 minutes, or until bubbles begin to appear. Turn over. Cook for a further 2 minutes, or until evenly browned. Transfer to a plate. Cover to keep warm. Repeat with remaining batter.

Beat butter and sugar in a small bowl of an electric mixer until light and fluffy.

Serve pancakes with whipped butter. Sprinkle with extra cinnamon sugar. Drizzle with maple syrup.

New Idea team