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It's pancake Tuesday! Got a couple of ripe bananas in your fruit bowl? Then follow our recipe to turn out the best-ever banana pancakes.
Preparation Time 30 minutes
Cooking Time 20 minutes
Ingredients (serves 4)
200g (1 1/3 cups) self-raising flour
1/2 tsp baking powder
55g (1/4 cup) caster sugar
2 eggs
250g mashed banana
330ml (1 1/3 cups) buttermilk
40g butter, melted
Olive oil spray
500ml (2 cups) thickened cream
190g Nestle Caramel Top n Fill
1 banana, thinly sliced diagonally
3 passionfruit, halved
Method
1. Sift the flour and baking powder into a large bowl. Stir in the sugar and make a well in the centre. Add the eggs, mashed banana, buttermilk and butter. Whisk until smooth.
2. Heat a large non-stick frying pan over medium-high heat. Spray pan with oil. Drop three 1/4 cupfuls of batter into pan, allowing room for spreading. Cook for 2-3 minutes or until bubbles appear on the surface. Turn and cook for 1 minute or until golden. Transfer to a plate and cover with foil to keep warm. Repeat, in 3 more batches, with the remaining batter.
3. Use an electric beater to beat the cream in a bowl until firm peaks form. Place the caramel in another bowl. Whisk until smooth. Fold into the cream to create a swirled effect.
4. Place 1 pancake on each plate. Top with some caramel cream. Top each with another pancake and some more caramel cream. Repeat to make a stack of 3 pancakes on each plate. Top with sliced banana and passionfruit pulp.
Notes
Cook's tip: You'll need 2-3 bananas to make 250g mashed banana.
Source
Good Taste - March 2010, Page 94
Recipe by Kerrie Ray
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