Gordon's Buttermilk Pancakes with Caramelized Bananas
Author: Maya Kitchenette
Prep time:
Cook time:
Total time:
Ingredients
For the pancakes
100 g Plain Flour
1 teaspoon Baking powder
Fat pinch of fine sea salt
80 ml Buttermilk
50 ml cold Water
2 large Eggs beaten
1 tsp vanilla
For the caramelized bananas
4 large, just ripe Bananas sliced length-ways
50 g caster sugar
50 g salted butter
Instructions
To make the pancakes
Sieve the flour, baking powder and salt into a large mixing bowl and make a well in the middle.
Whisk the buttermilk, vanilla and water together.
Pour the eggs into the middle of the well, followed by a good splash of the buttermilk mixture.
Gradually start to incorporate the flour into the wet ingredients, by whisking from the middle and working your way outwards until you have a thick but smooth paste.
Now start to add the rest of the buttermilk mixture, adding just a little at a time and whisking thoroughly between each addition, until you have a smooth and lump free batter.
I prefer to use a non stick pan as I do not have to grease the pan. Wipe the pan with kitchen paper to grease the base of the pan evenly with oil, if you are not using a non stick pan.
Pour a small ladle of the batter into the pan for each pancake. Cook for 1 minute until golden brown underneath, then flip over and cook for a further 30 - 45 seconds.
Continue with the rest of the batter.
For the caramelized bananas
Sprinkle the sugar into a heavy based non-stick pan and melt the sugar over a moderate heat. Once the sugar has turn to a mid-golden brown, stir in the butter
Add the bananas and toss to coat in the caramel. Cook for 1-2 minutes until slightly golden and just tender.
To assemble
Place two pancakes on a plate and top with caramelized bananas and drizzle some of the caramel sauce from the pan.