Serves: Makes 16-20 - Time:
These pillowy little pancakes are easy to make and even easier to eat, especially scattered with blueberries and drizzled, or better still soaked, with maple syrup. Serve warm for breakfast or brunch, or as a pudding with a scoop of vanilla ice cream. The batter is soft and airy so don’t make the pancakes too big or you’ll have trouble flipping them over. They also spread while cooking so don’t crowd the frying pan.
- 225 g self-raising flour
- 3 tablespoons maple sugar (or golden caster sugar)
- ¾ teaspoon bicarbonate of soda
- 2 bananas
- 2 eggs
- 284ml pot buttermilk
- 40g unsalted butter plus extra for frying the pancakes
- To serve blueberries and maple syrup
- Put the flour, sugar and bicarbonate of soda in a large mixing bowl and stir to combine the ingredients.
- Mash the bananas in a separate bowl and beat in the eggs and buttermilk. Melt the butter and set aside to cool for 5 minutes. Stir the cooled butter into the banana batter.
- Stir the wet ingredients into the dry ingredients and mix well so no lumps of flour remain.
- Heat a little knob of butter in a large frying pan. Drop in three to four tablespoons of the batter and cook over a low heat for about 3 minutes. Carefully flip the pancakes over (they’ll still be soft on top so turn them quickly) and continue to cook for a further 2-3 minutes. Transfer to a serving plate and keep warm in a very low oven while you cook the remaining batter. Serve with blueberries and lots of maple syrup.