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  2. pancake recipe

Banana Pancakes With Maple Syrup

Breakfast just doesn't get better than these fluffy banana pancakes dripping with maple syrup - by Amy Sinclair
  • 14 Mar 2019
Banana Pancakes With Maple Syrup
Prep: 20 Minutes - Cook: 25 Minutes - Easy - Serves 12
Proudly supported by

Sandwich the filling between pancakes then lavish with maple syrup for an absolutely gorgeous dish

Ingredients

300g/10oz plain flour

1 tbsp baking powder

1 tsp salt

3 eggs

2 tbsp caster sugar, plus extra for sprinkling

1 tsp vanilla extract

700ml/11⁄4pt buttermilk

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

Method

  1. 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.

  2. 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.

  3. 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

  • pancake recipe
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Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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