Enjoy a little indulgence on the weekend with this amazing pancake recipe that's a cross between your favourite sweet brekky and your fave dessert.
- 1 ½ cups self-raising flour
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 2 Tbsp brown sugar
- 1 cup buttermilk
- 3 free-range eggs, lightly beaten
- 25 g unsalted butter, melted
- ⅓ cup mashed ripe banana
- extra melted unsalted butter, for greasing
- sliced banana to serve
- honey, caramel and macadamia ice-cream, to serve
- chopped toasted pecans, to serve
- 300 ml tub thickened cream
- ¾ cup brown sugar, firmly packed
- ¼ cup golden syrup
- 50 g unsalted butter, chopped
- Sift flour, cinnamon and baking powder into a large bowl. Stir in sugar. Place buttermilk, eggs, butter and banana in a large jug. Whisk until combined. Add to flour mixture. Whisk until smooth. Stand, covered, for 10 minutes.
- Meanwhile, make sauce. Combine all ingredients in a large saucepan over a medium heat. Stir until sugar is dissolved. Bring to boil. Gently boil for about 15 minutes, or until thickened.
- Meanwhile, heat a large, non-stick frying pan over a medium heat. Grease with extra butter. Spoon ¼ cup of batter into pan. Repeat to make another two pancakes.
- Cook for about 2 minutes, or until bubbles begin to appear. Turn over. Cook for a further 2 minutes, or until browned. Remove. Cover to keep warm. Repeat to make 12 pancakes.
- Serve pancakes with sliced banana and ice-cream. Drizzle with sauce. Sprinkle with pecans.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||32.3 g|
|Total carbohydrates||112.2 g|
|- Sugars||72.7 g|
|Dietary fibre||2.4 g|