Buttermilk pancakes
These American-style buttermilk pancakes are the fluffiest you'll ever taste. Topped with sticky caramelised banana and Brazil nuts what more could you want?
- 175g plain flour
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tbsp golden caster sugar
- 1 vanilla podseeds scraped from the pod
- 2 egg
- 25g buttermelted
- 200ml buttermilk
- 100ml milk
- 140g golden caster sugar
- 100g brazil nutsroughly chopped
- 2 bananasthickly sliced
- 200ml maple syrup
Method
step 1
Put 175g plain flour, ½ tsp salt, ½ tsp baking powder, ½ tsp bicarbonate of soda, 1 tbsp golden caster sugar and seeds scraped from 1 vanilla pod in a food processor and blend. Add 2 egg yolks, 25g melted butter, 200ml buttermilk and 100ml milk, then blend to a smooth batter. Whisk 2 egg whites in a bowl to soft peaks, then fold into the batter.
step 2
Heat a little oil in a pan. Ladle in the batter to make pancakes about 10cm in diameter. Cook for about 1 minute until the tops are set and little holes appear in the surface. Flip the pancakes over then brown lightly on the other side.
step 3
Toss 140g golden caster sugar with 100g of roughly chopped brazil nuts and 2 thickly sliced bananas. Tip into a pan, heat through to melt the sugar, then toss as everything begins to caramelise. When the nuts and bananas are golden, remove from the heat and stir in 200ml maple syrup, then serve with the pancakes.
