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
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Sift flour, cinnamon and soda into a large bowl. Stir in sugar.
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Whisk buttermilk, banana, eggs and melted butter together in a medium jug. Add to flour mixture. Whisk to form a smooth, thick batter.
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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.
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Beat butter and sugar in a small bowl of an electric mixer until light and fluffy.
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Serve pancakes with whipped butter. Sprinkle with extra cinnamon sugar. Drizzle with maple syrup.