Caramelised Banana Pancakes
Thursday, 4 February 2016
Yup, it's Pancake Day next week.
But that's not why I'm writing this post. These pancakes have been, for some time now, my favourite ever weekend brunch recipe. EVER. So simple, so easy and so blummin' delicious. And the fact Pancake Day is next week, well let's just call it a happy coincidence and nothing to do with my editorial calendar...
This recipe is a cross between French and American style pancakes. Sometimes I find American pancakes too thick, and my liberal servings of Nutella are often too cumbersome for poor, delicate French crepes. These pancakes are the perfect middle ground. They're great stackers, have handy inbuilt toppings (is inbuilt the right word...?) and are just begging to be 'grammed.
I use coconut oil in these pancakes, partly because I'm one of those people that has coconut oil on hand (who have I become?!), but also because it lends a really delicious, subtle coconutty flavour that ramps up the banana-y goodness. I reckon a little desiccated coconut wouldn't go amiss as a pancake topping either. Alongside a heap of Nutella, obvs.
It's highly likely that we'll be having these for brinner* on pancake day, and I could not be more excited about it.
*Does the word brinner conjure up this clip from Scrubs for anyone else...?
Anyway - onward!
For Caramelised Banana Pancakes you will need (makes 5-6 medium pancakes):
140g plain flour
1 tsp baking powder
1/2 tsp salt
2 level tbsp caster sugar
2 tbsp coconut oil
2 medium bananas
Begin by sifting together all your dry ingredients, the flour, baking powder, salt and caster sugar. Then measure out your milk in a jug, beat in the egg and stir through melted coconut oil. You could use butter here if you don't have coconut oil on hand.
Then pour 3/4 of the wet mix into the dry and beat with a fork until you have a smooth batter. Gradually add in the final 1/4 of the wet mix until you have a thinned yoghurt consistency.
Slice up your bananas and ready a medium frying pan!
Get the pan onto a medium-high heat and brush with a little oil. I really do mean a little, too much oil and your first pancake won't crisp up nicely. Wait until the pan is nice and hot and then add a half-ladle of the batter. Quickly tip the pan so the batter spreads out into a medium pancake.
Once bubbles begin to appear, chuck over a generous handful of the banana slices. Once things are really bubbling, flip it!
When you've flipped the pancake, press down on it using a spatula. This will encourage the bananas to catch and caramelize, becoming deliciously sweet and soft.
Repeat until you've used up all your batter and stack the pancakes as you go to keep in the warmth. Once you're ready to serve, lay out on plates and dust with a little icing sugar. Drizzle over some honey or maple syrup and then snap away for sassy brunch shots. After that obviously load up with Nutella and go to town.