Sandwich the filling between pancakes then lavish with maple syrup for an absolutely gorgeous dish
300g/10oz plain flour
1 tbsp baking powder
1 tsp salt
2 tbsp caster sugar, plus extra for sprinkling
1 tsp vanilla extract
100g/4oz butter, melted, plus extra for frying
8 small to medium bananas, sliced in half lengthways
568ml pot Greek yogurt, or double cream, whipped
maple syrup, to serve
Mix together the flour, baking powder and salt. In another bowl beat together the eggs and sugar until pale, then beat in the vanilla extract, buttermilk and melted butter. Add the flour mixture to the egg mixture and beat together until smooth. Leave to one side for about 20 mins.
Heat 1 tsp butter in a non-stick frying pan until it bubbles and swirl it around the pan. Pour in a small ladleful of the batter and cook gently for about 45 secs, flip over when golden and cook the other side for the same time. Stack them on top of each other on a plate once cooked, keeping them warm by loosely covering with foil.
Sprinkle the banana halves with a little sugar, then fry them, cut side down, in a knob of butter until lightly caramelised – about 2 mins. Serve the pancakes sandwiched with banana and yogurt or cream, and pour over the maple syrup.
PER PANCAKE (WITH YOG)
335 kcalories, protein 10g, carbohydrate 40g, fat 16g, saturated fat 9g, fibre 1g, sugar 19g, salt 0.78g